Slawrap with asian chicken

Name: slawrap with asian chicken
Total time: 25 min
Yield: 4
Ingredients: 5 centimeter fresh ginger; 1 tablespoon sesame oil; 1 Red onion; 2 clove garlic; 1 chili pepper; 500 gram chicken thigh; 100 milliliters Japanese cooking wine; 50 milliliters Oyster sauce; 50 milliliters carrot julienne; 1 head of lettuce; 1 hand fresh basil

Ingredients

5 centimeter fresh ginger
1 tablespoon sesame oil
1 Red onion
2 clove garlic
1 chili pepper
500 gram chicken thigh

100 milliliters Japanese cooking wine
50 milliliters Oyster sauce
50 milliliters carrot julienne
1 head of lettuce
1 hand fresh basil

Directions

Cut the ginger into thin strips and the onion into rings. Squeeze out the garlic. Cut the chilli pepper without seeds finely and the chicken into cubes.
Heat the sesame oil in a high heat. Put the red onion, garlic, chilli and ginger in the stir-fry pan for 3 minutes.
If necessary, put some extra sesame oil in the pan and then add the chicken. Bake golden brown on all sides. Then pour the cooking wine and oyster sauce into the chicken. Let the whole boil for 3 minutes. Now add the carrot and mix.
Grab a large lettuce leaf. Spoon a spoonful of the chicken-carrot mixture and sprinkle some basil over it. Add extra toppings, such as sesame seeds.