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.