Zucchini cut into cubes, tomatoes in half,
1 tbsp. l. sunflower oil fry over high heat until golden brown.
If you take fresh ginger, then cut it into thin slices, like a carrot in Korean, or thin layers with a vegetable cutter and cook with all the vegetables. I love when vegetables are crispy. Set aside the vegetables and cook the chicken in the same pan.
Cut the chicken fillet into thin strips across the fibers, add a second spoonful of oil and fry over high heat for 4-5 minutes until golden brown.
Add vegetables, sauces to the fillet, crush or grate a clove of garlic, honey, mix well and cook, stirring constantly, for about 5 more minutes.
Sprinkle with hot pepper and dry ginger.
Serve to the table, sprinkled with green onions.
Of course, it would be better if it was a shallot. In my opinion, this dish would be perfectly complemented by either crushed cashew nuts or sesame seeds.