Mongolian chicken in a wok | 20-minute juicy dinner

Cut the chicken breast fillet into thin, bite-sized strips. Coat thoroughly in cornstarch so that an even, thin layer covers all sides of the meat - this ensures a juicy interior and a crispy crust.

In a small bowl, mix together the soy sauce, brown sugar, sesame oil, and 60 ml of water until the sugar has completely dissolved.

Cut the bell pepper into strips, cut the spring onions into 3 cm pieces (set aside a little of the tender green tops for garnish), and grate or finely mince the garlic and ginger. Cook the jasmine rice in twice the amount of water until tender.