Asian Style Chicken Schnitzel Stir-Fry

1.Prepare all vegetables: thinly slice the bell peppers, julienne the carrot, thinly slice the onion, and trim the sugar snap peas.

2.Slice the cooked chicken schnitzels (kipsnitzels) into thin strips. Set aside.

3.In a small bowl, mix together the soy sauce, oyster sauce, honey, sesame oil, and cornstarch slurry. Set aside.

4.Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the sliced schnitzels and stir-fry for 2 minutes until lightly golden and heated through. Remove from the pan and set aside.

5.Add the remaining tablespoon of oil to the pan. Add the garlic, ginger, and red onion, and stir-fry for 1 minute until fragrant.

6.Add the bell peppers, carrot, and sugar snap peas. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

7.Return the schnitzel strips to the pan. Pour in the prepared sauce and toss everything together. Stir-fry for another 2-3 minutes, allowing the sauce to thicken and coat the ingredients.

8.Season with salt and pepper to taste. Remove from heat.

9.Garnish with sliced spring onions and toasted sesame seeds. Serve immediately over steamed jasmine rice if desired.