Chinese Chicken Pan

Dry the chicken breasts with kitchen paper and cut into very narrow slices. Place in a sufficiently large bowl. Remove the peel from the ginger and finely grate it into the meat.

Rinse the lime hot and grate the zest, squeeze the lime. Peel the garlic cloves, press them to the meat. Mix the fillet strips still with lime juice and zest, soy sauce and Tabasco sauce, infuse in the refrigerator for about 1 hour.

Rinse and clean the carrots, scallions and peppers. Peel the carrots and cut into thin slices. Finely slice the white and light green parts of the spring onions. Cut the peppers in half and remove the seeds, cut into narrow strips.

Heat half of the oil in a frying pan. Roast the carrots and bell pepper strips in it for 7 to 8 minutes, stirring continuously. Add the spring onions and roast for another 3 minutes.

In a second frying pan, heat the remaining oil until very hot. Cook the chicken with the marinade for 3 to 4 min, stirring vigorously. Add the cooked vegetables to the meat and mix, add sherry and bring to a boil again. Season with salt and bring to the table on the spot.

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