Chicken fillet cut into thin pieces. Bamboo sprouts drain the juice. All vegetables are cut into strips. In a wok heat about 1 tbsp sunflower oil in it at high temperature Fry the meat, stirring constantly. Separated in a bowl and sprinkle with about 1 tbsp soy sauce. In the wok pipette again sunflower oil and fry the carrots with celery. Constantly pokapva water and stirred until the carrots become al dente. Allow the water to boil off (takes about 30 seconds) and carrots with celery put in the meat. Again pipette sunflower oil and fry, stirring peppers with onion strips. Set aside in the finished products. In the wok is placed back sunflower oil and fry bamboo sprouts, about 3 minutes. Add to zucchini and green onions, stir and cook until al dente zucchini happen. Put them in other ready-made products. In the wok put sambalat, ginger and garlic. Fry for a minute, stirring constantly. Insert coriander, stir a few seconds put peanut butter. Fry a few seconds, stirring, until the deposits on the bottom of the wok. Put the water and soy sauce, stir until smooth consistency. All products returned to the wok with sauce and confuse well. Kotlonat off and Walken leave it to simmer for a few minutes. Pokapva with sesame sunflower oil. * I use this sauce (dish) only to Asian Chow Maine (chow mein). * Sprinkle in serving roasted salted peanuts. * In the absence of Samba can be used about 50 ml chili sauce with added crushed cayenne pepper. If the sauce is not enough salt, peanuts can be put directly into it. * For the peanut sauce I've recorded it and put 1 tsp cumin, but the last times we did not always and so we liked more. The recipe got her many years of a friend, do not know who the source.