Ginger Lamb Or Chicken Stir-Fry - cooking recipe

Ingredients

500 500 g thinly siced chicken breasts or 500 g chicken thighs
2 tablespoons soy sauce or 2 tablespoons tamari soy sauce
2 1/2 cm piece fresh ginger, peeled and grated or 2 teaspoons bottled minced ginger
2 tablespoons sherry wine or 2 tablespoons rice wine
2 tablespoons tomato puree or 2 tablespoons tomato sauce
1 tablespoon olive oil
1 red capsicum, deseeded and sliced (US-bell pepper)
1 green capsicum, deseeded and sliced
6 spring onions, trimmed and sliced or 6 use 1 large onions, finely sliced
200 g bean sprouts (I just usually add a handful)

Preparation

Place the prepared meat into a dish. Add the soy sauce, garlic, ginger, sherry/rice wine. and tomato puree or sauce. Mix well.
Heat the oil in a pan, wok or on a BBQ solid plate. Drain the meat (reserve marinade) and stir-fry for approx 3 minutes.
Add the capsicums and stir-fry anothe 2-3 minutes.
Add the onions, beansprouts and reserved marinade. Stir-fry for another 2 minutes.
Serve over rice or noodles.