Summary

Ingredients

• 4 chicken breasts, cut to size
• 2 tablespoon, leveled flour
• 4 tablespoon soy sauce
• 1 medium garlic clove (s) or garlic powder or granules
• 2 medium carrot (s)
• 1 small Head broccoli
• 25 g Mu-Err mushrooms
• Lukewarm water to soak
• 100 g cashew nuts, unsalted
• 1 bunch spring onion (s)
• 1 medium bell pepper (s), yellow
• 1 glass bamboo slices (bamboo strips)
• soy sauce
• Oyster sauce
• sugar
• Chilli from the mill or chopped
• 4 tablespoon oil (e.g. sesame oil)

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Instructions

1. Marinate the chicken pieces in the soy sauce and garlic and toss in the flour. Min. Let it steep for 30 minutes. Soak the Mu-Err mushrooms in lukewarm water.
2. Briefly blanch the broccoli florets and a few tender pieces of stalk (or a little longer, depending on the size). Slice the carrots with the vegetable peeler or the Julienne cutter. Cut the spring onions into thin rings and the bell pepper into thin strips.
3. Roast the cashew nuts in the `dry` wok, add the oil and then the meat and the marinade. Fry for 5 minutes while stirring. Now add the peppers, broccoli, carrots and spring onions.
4. Tilt away the soaking water of the Mu-Err mushrooms and possibly cut the mushrooms into small pieces and put them in the wok. Drain the bamboo strips and place in the wok. Cook for a few minutes while stirring (the vegetables should stay as crisp as possible). Then season with soy sauce, oyster sauce, sugar and chilli.
5. Chinese egg noodles (just add them to the wok after cooking) or rice go well with this. Can also be `pimped` with a little sambal oelek.
6. If you can`t get unsalted cashew nuts, simply wash salted ones and pat dry. By the way, tastes delicious even without the chicken (for vegetarians)!