Wash the peppers and cut into strips. Wash the spring
onion and cut into rings. Chop garlic cloves finly. Mix cornstarch with
2 tablespoons of water.
Heat the sesame oil in the wok, fry the chicken and remove it from the
pan. Stir in peppers, spring onions and garlic for 3 minutes. Add the
chicken meat again and spice up with salt everything. Add the soup and
hoisin sauce to the wok and season with lemongrass, cayenne pepper and
maybe a little salt. Boil the sauce with the stired cornflour.