Crispy Chicken Breast with Mushrooms

Rinse the chicken breast under cold water, pat dry well and cut into bite-sized strips.

Whisk the cornstarch with the soy sauce until smooth and thoroughly toss the chicken strips in it.

Wash and core the bell pepper and cut into strips. Clean the shiitake mushrooms by wiping them and halve them. Wash the leek and cut into rings. Peel and finely dice the ginger. Rinse, deseed and finely chop the chili.

Heat the oil in the wok (or a large frying pan) until very hot.

Stir-fry the mushrooms for about 2 minutes, lightly salt and remove from the wok.

Stir-fry the bell pepper, chili, leek and ginger in the wok for about 2 minutes, stirring.

Add the chicken broth and bring to a boil.

Add the chicken strips with their marinade, the white wine vinegar, sugar and the fried mushrooms to the wok and bring everything to a vigorous boil.

Cover and simmer over medium heat for about 7 minutes, stirring occasionally, and season with salt to taste at the end.

Serve hot — glass noodles or rice go well with this dish.