Summary

Ingredients

• 50 g cashew nuts
• 500 g chicken breast fillet (s)
• 1 tablespoon, heaped flour
• 0.5 ½ teaspoon, leveled salt
• 0.5 ½ teaspoon, leveled pepper
• 5 tablespoon oil (sunflower, sesame or vegetable oil)
• 0.5 stick ½ leek
• 1 red pepper (s)
• 2 carrot (s)
• 2 cloves garlic
• a few stalks coriander, fresh

For the sauce:

• 0.5 ½ orange (s), the finely grated peel it
• 150 ml orange juice, preferably fresh
• 150 ml water, cold
• 1 cm ginger, peeled and finely grated
• 3 tablespoon soy sauce, dark
• 2 tablespoon white wine vinegar
• 1 tablespoon, heaped sugar, brown
• 1 teaspoon, heaped cornstarch
• 0.5 ½ teaspoon, coated Chinese spice (Chinese 5-spice powder)
• 0.5 ½ teaspoon, leveled spice (s) (wok spice)
• 0.5 teaspoon ½ chilli flakes, dried or 1/2 fresh chilli, seedless

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Instructions

1. In a large non-stick pan with a high rim or in a wok without fat, carefully roast the cashew nuts on both sides over medium heat and then set aside on a plate.
2. Meanwhile, dice the chicken breast fillet into pieces approx. 2 x 2 cm.
3. Mix the flour, salt and pepper in a bowl. Add the chicken cubes and mix with your hands so that all the chicken cubes are evenly covered.
4. In the same pan in which the cashews were roasted, heat a good 1 tablespoon of oil and fry half of the chicken cubes on both sides over high heat so that they take on a light color and are largely cooked through (approx. 5 minutes). If necessary, reduce the heat a little. Put the fried chicken cubes on a warm plate. Fry the second half of the chicken cubes and keep warm on the plate.
5. Meanwhile, mix the ingredients for the sauce in a mixing vessel with a whisk until the brown sugar has dissolved.
6. Then peel the carrots and cut into approx. 2.5 cm long sticks. Wash and core the peppers, remove the stalk and cut into 2 x 2 cm cubes. Wash the leek, cut off the root and cut half the leek from below into approx. 1 cm thick slices and divide them into individual rings. Peel the garlic and chop in to fine slithers. Wash the coriander leaves, shake off and pluck off the leaves, if necessary, pluck a little smaller.
7. In the same pan in which the chicken cubes were fried, add another good tablespoon of oil and sauté the carrots for 1 minute over high heat while stirring. Add the peppers and garlic and sauté again for 1 minute over high heat while stirring. Finally add the leek and sauté again for 1 minute.
8. Then lower the stove to medium heat and pour the cold sauce mixture over the vegetables. Bring to the boil and simmer for approx. 1 - 2 minutes. Then put the pan on a cold stove.
9. Add the fried chicken and roasted cashew nuts to the hot vegetable-sauce mixture and stir in. Let it steep for 1 minute. Sprinkle with coriander and serve immediately so that the vegetables do not get soft.
10. A basmati rice goes well with it. B. gets a little kick by cooking it with 2 whole coriander capsules, 2 whole cloves and a little salt.