Fast, light, spicy.
2 chicken breasts
1 handful cashews
1 piece of leek
1 bell pepper
150 g bean sprouts
Slice chicken breats, add corn starch and mix well.
Mix 2 teaspoon soy sauce, 1 teaspoon rice vinager and 1/2 teaspoon sugar and marinate chicken in this for about 20 minutes.
Slice vegetables. Heat oil.
Fry sichuan pepper and chili, add chicken and veggies, stir-fry.
At the end add bean sprouts, cashews and the sauce which contains: 2 teaspoon light and 2 teaspoon dark soy sauce, 1 teaspoon rice vinegar, some drops of sesame oil, 1 teaspoon sugar and 2 tablespoon stock.