Summary

Ingredients

• 400 g chicken breast (alternatively turkey)
• 400 g broccoli
• 400 g mushrooms
• 200 g onion (s)
• 100 g cashew nuts, unsalted
• 400 ml poultry stock
• 6 tablespoon soy sauce, light
• 5 tablespoon sherry, dry
• 3 tablespoon lemon juice
• 6 tablespoon oil
• 4 teaspoons cornstarch
• salt
• Pepper, from the mill

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Instructions

1. Cut the chicken breast into 0.5 cm thin slices. Whisk 1 teaspoon cornstarch with 2 tablespoons soy sauce and 1 tablespoon oil. Mix the chicken strips with it and let them steep in the refrigerator for 30 minutes.
2. In the meantime, wash and clean the broccoli and cut into small florets. If you like, you can also use the stems and cut them into 0.5 cm thin slices. Clean the mushrooms and cut in halves or quarters depending on the size. Clean the onions and, depending on the size, cut them into eighths or even smaller, so that pieces are about 0.5 cm wide, then separate the individual layers of the onion. Then you have narrow strips consisting of a layer of onion.
3. Mix the poultry stock with the sherry, 5 tablespoon soy sauce, lemon juice and 3 teaspoon cornstarch and set aside.
4. Heat 2 tablespoons of oil in a wok and let the cashews brown lightly while stirring constantly, remove and set aside.
5. Fry the chicken breast in portions for approx. 3-4 minutes, stirring constantly, and add to the kernels.
6. Pour the remaining oil into the wok and then stir-fry the broccoli stalks (if used) for 2 minutes. Add the broccoli florets and fry for another 2 minutes. Then add the onions and after a minute add the mushrooms. Fry everything together for another 3-5 minutes, stirring, until everything has the desired color.
7. Pour in the seasoning sauce and bring to the boil. Add the meat with the kernels and simmer for another 2 minutes. Season with salt and pepper and season to taste. If necessary, thicken again a little.
8. Serve with rice.