Asian Chicken Pan

Summary

Ingredients

• 1 handful cashew nuts
• 250 g chicken breasts
• 100 g mushrooms (Shiitake), fresh
• 1 bunch spring onion (s), cut into rings, 2 onions also the green
• 1 can bamboo shoot (s), drained
• 1 chilli pepper (s), green, cut into rings
• 2 cloves garlic, finely diced
• 1 piece (s) ginger, about the size a thumb, diced into small s
• 2 ½ tablespoons oil (e.g. peanut oil) for frying

For the sauce:

• 4 tablespoon chili sauce, sweet
• 3 tablespoon wine (plum wine)
• 1 teaspoon cornstarch (heaped )
• 1 teaspoon fish sauce
• 1 teaspoon oil (sesame oil), dark
• 150 ml water
• 4 tablespoon soy sauce (naturally brewed)
• salt
• 125 g rice (e.. basmati)
• Cayenne pepper

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Instructions

1. Roast the cashew nuts in a pan over medium heat without oil for 2-3 minutes, stirring occasionally, until fragrant. Set aside.
2. Cut the chicken breasts into bite-sized pieces. Heat the peanut oil in a pan or wok over medium-high heat. Fry the chicken pieces for 6-8 minutes, stirring occasionally, until cooked through (internal temperature 74°C / 165°F). Remove and set aside.
3. In the same pan, fry the spring onion rings, green chilli pepper, garlic, and ginger over medium-high heat for 2 minutes, stirring frequently.
4. Add the shiitake mushrooms and drained bamboo shoots. Fry for 3-4 minutes until the mushrooms are tender.
5. Return the cooked chicken to the pan and toss with the vegetables. Heat through for 1-2 minutes, stirring occasionally. Stir in the roasted cashew nuts and serve hot.