Chicken Fillet Marinated

Rinse the meat, rub dry and cut into slices about ½ cm thick. Mix soy sauce, grated ginger, honey and cornstarch. Marinate the meat in it for 1 hour.

Rinse clean scallions and cut into 1 cm rolls. Peel carrots and cut into narrow slices. Peel the ginger piece and garlic clove and cut into narrow strips.

Heat the vegetable oil to 180 degrees. Deep fry the meat slices in the hot oil for 3 min, then drain on kitchen roll. Heat the sprouting oil, add the prepared vegetables and fry briefly. Stir the tomato ketchup with 5 tbsp chili seasoning, vinegar, water and sesame oil.

Add the sauce to the vegetables form, stir in and bring everything together to a boil once. Stir in the meat and heat for a few minutes.

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