Summary

Ingredients

• 1 cup rice
• 300 g chicken breast
• 500 ml vegetable stock
• 150 g mushrooms
• 2 onions)
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 4 spring onion (s)
• 1 carrot (s)
• 1 handful cashew nuts
• 120 ml soy sauce
• 1 teaspoon sugar
• 150 ml vegetable stock
• Soy oil

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Instructions

1. Cook the rice with a little salt or, alternatively, vegetable broth.
2. Cut the chicken into thin slices and cook in a saucepan with about half a liter of vegetable stock.
3. The vegetables are peeled or washed and prepared. Slice the mushrooms, quarter the onion, cut the bell pepper into wide strips, thinly slice the carrot and cut the spring onions diagonally.
4. If the cashews are salted, simply wash off the salt.
5. Heat a little soybean oil in a pan or wok. Briefly fry the mushrooms, onions, peppers and carrots together in a hot pan. Deglaze with the soy sauce and add the sugar. Now add some broth, depending on how much sauce you need for the rice. Now add the spring onions, cashew nuts and the chicken. Just warm it up briefly with the chicken and serve immediately with the rice that is now ready