For the wok chicken, cut the meat into small strips about 1 cm wide. Now prepare a marinade of soy sauce and sherry. Then thicken this marinade with potato starch until it becomes very slightly creamy. Season with salt and pepper.
Put the meat in and marinate for about an hour, or at least until you have prepared the rest of the ingredients.
Cut the peppers and carrots into strips, the young onion into rings, keeping a few rings for decoration (in winter you can just as easily take an onion and chop it finely).
In a wok or deep frying pan, heat 1 tablespoon of sunflower oil or other vegetable oil (more if uncoated) and then add the meat (save the marinade!). Allow the meat to color briefly and then remove from the wok and set aside.
Crush the garlic clove once and toss it together with the ginger in the oil (if you take normal onions, they are now also added to the wok). Add the carrot strips to the wok and stir to prevent them from burning. Once the carrots become slightly greasy, add the peppers.
Now when the carrots soften (not too soft, they still need to have bite), add the meat back in and pour marinade.
If necessary, add a little water or clear soup and let the whole thing simmer for a while. At the latest when the rice is cooked, also the meat and
Preparation Tip:
If you want to serve rice with the stir-fried chicken, you should put the rice on before you start frying.
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