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. Cook the rice according to the instructions on the packet. In the meantime, roast the cashew nuts in a pan without fat and then set aside.
2. Cut the chicken breast into bite-sized pieces and fry them vigorously in hot oil. Then take it out and set it aside.
3. Fry the spring onion rings, chilli pepper, garlic and ginger together in the hot oil for about 2 minutes. Then add the shiitake mushrooms and bamboo shoots and fry until the mushrooms are cooked through.
4. Mix the sauce ingredients up to the cornstarch, season with salt and cayenne pepper if necessary (salt is not necessary in my opinion). Now add the cornstarch and stir well.
5. Return the chicken breast to the pan and add the sauce. Bring to the boil briefly until the sauce has thickened. Finally stir in the cashew nuts.
6. Arrange the rice on plates and pour the sauce over them. Serve hot.