Take a package of sauce, read the badge on the back: "...to cut 200 grams chicken fillet...", decide what is 200 grams for us it's not serious and cut to pieces a whole chicken (freaks like me can remove the meat from the bones and the bones to remove the reserve). Also cut a large carrot and a couple of good follicles (what trifles!)

Heat a wok (or large cast iron skillet), pour a little oil, wait for light haze and fry the meat for about three minutes stirring constantly (the fashion stir fry), just add salt.

Take out the meat (if you cook a couple of servings, the same 200 grams, it can not be removed), loaded vegetables, and also slightly fry, add salt. Add the meat, open the package of sauce and put the sauce in the pan. Add a little water and stir.

I think that the color of the sauce somewhat... not peanut Scratch turnip, I take open the package and terrified - it's the sauce for the beef with black pepper!!! Scratching turnip (long - fried after all!), pour a little bit of mirin and sesame oil, stir and tormented under the lid until ready. In the process, taste for salt, if necessary - doselevel. If a lot of water, you slushaem sauce a couple pinches of flour (I eat rice) or starch.