Summary

Ingredients

• 2 chicken breasts

For the marinade:

• 2 tablespoon corn starch
• 2 tablespoon soy sauce
• 2 tablespoon sesame oil
• 1 teaspoon rice vinegar

For the sauce:

• 1 tablespoon corn starch
• 1 ½ tablespoon rice vinegar
• 90 g honey
• 3 tablespoon soy sauce
• 1 tablespoon chili paste, red
• 125 ml chicken broth

Also:

• 2 tablespoon peanut oil
• 1 head broccoli
• 1 large onion (s), sweet
• 2 bell pepper (s)
• 3 clove (s) garlic
• 0.25 teaspoon ¼ chilli flakes
• 150 g cashew nuts, lihtly toasted

For the set:

• 2 teaspoons sesame seeds, toasted
• 2 spring onions, cut into rings

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Instructions

1. Mix the ingredients for the marinade, cut the chicken breast into 2 cm cubes and marinate in the refrigerator for 2-3 hours.
2. Mix the ingredients for the sauce in a small bowl and set aside.
3. Divide the broccoli into small florets, cut the bell pepper into 2 cm pieces, dice the onion, dice the garlic finely.
4. Drain the marinade and pat the chicken breast cubes dry with kitchen paper. Heat 1 tablespoon of oil in a wok, fry the chicken breast cubes for 8-10 minutes while stirring and then set aside on a plate.
5. Heat another tablespoon of oil in the wok and stir-fry the broccoli, bell pepper and onions for 3 - 4 minutes. Add the garlic and chilli flakes and stir for 1 min. Reduce the heat, add the chicken breast cubes and sauce and reduce for 3 - 4 minutes while stirring. Turn off the heat and stir in the cashews.
6. Serve with jasmine rice and garnish with roasted sesame seeds and spring onions.