125 g of bean sprouts
"2 soup spoons" of soy sauce
"2 soup spoons" of dry white wine
a few drops of hot pepper sauce
1/2 clove of garlic, peeled
1 thin slice of ginger
250 g of chicken breast without bones
200 g of carrots
6 green onions
4 soup spoons of olive oil
2 soup spoons of vinegar
125 g of bean sprouts
"2 soup spoons" of soy sauce
"2 soup spoons" of dry white wine
a few drops of hot pepper sauce
1/2 clove of garlic, peeled
1 thin slice of ginger
250 g of chicken breast without bones
200 g of carrots
6 green onions
4 soup spoons of olive oil
2 soup spoons of vinegar
Rinse the bean sprouts and drain well
"Mix 1 soup spoon of soy sauce, wine, and hot pepper sauce"
Chop the garlic and ginger finely and add to the mixture above
Cut the chicken breast into thin strips and marinate in the prepared seasoning
Meanwhile, peel and cut the carrots into thin strips
Fry for a few minutes until still crisp, then drain and rinse with cold water again
Cut the green onion into rounds
Prepare a dressing with olive oil, vinegar, remaining soy sauce, and a few drops of hot pepper sauce
Add the carrot, bean sprouts, and green onion to the salad
Place the chicken breast with the seasoning in a heated skillet and cook, stirring for 2 minutes
Add the salad and let it rest for a little while
Serve as an appetizer
Serves 4 people.
