Chinese-Style Vegetables with Chicken

Wash the chicken thoroughly and cut it into strips. Wash and dry the lemon, squeeze out the juice and finely grate the zest. In a separate bowl, combine the lemon juice and zest with the soy sauce, Tabasco, ground ginger and crushed garlic. Add the chicken to the marinade, cover the bowl and leave it to marinate for about 30 minutes.

Peel the carrots and slice them thinly. Wash both bell peppers, remove the seeds and cut them into thin strips. Rinse and drain the soybean sprouts. Wash and trim the leek, then slice it into rings.

Heat 2 tablespoons of the sesame oil in a wok. Add the carrots and bell peppers and stir-fry for about 6 minutes. Add the leek and continue cooking briefly until it begins to soften.

Heat the remaining sesame oil in a separate pan. Add the marinated chicken and cook for about 6 minutes, turning the pieces so they brown evenly on all sides.

Stir the cooked chicken into the vegetables. Add the soybean sprouts, vegetable stock and sherry. Cook over medium heat, stirring several times, until the liquid reduces slightly and the mixture thickens. Divide among plates and serve.