Arrange all ingredients for use.
Cut the chicken into thin strips.
Cut the meat into as thin strips as possible. If necessary, flatten with the knife.
Mix 2 tbsp rapeseed oil with the soy sauce, pour over the chicken and leave to marinate for 1 hour.
Wash and peel all vegetables, as well as the ginger and shallots.
Cut everything into strips.
Heat the remaining oil in a wok and stir-fry the vegetables for 2-3 minutes. Add the drained meat and continue stir-frying for 2-3 minutes. Add the remaining marinade and simmer for 1-2 minutes.