Summary

Ingredients

• 250 g rice
• 400 g chicken breast (fillet)
• 1 red pepper (s)
• 1 carrot (s)
• 0.5 ½ onion (s)
• 1 clove garlic
• 4 tablespoon soy sauce
• 1 tablespoon corn starch
• 0.5 ½ cup chicken broth
• 0.5 ½ cup bamboo shoot (s)
• 6 Mu-Err mushrooms, dried
• 3 tablespoon oil
• 0.5 ½ cup cashew nuts
• 1 cup broccoli, (florets)

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Instructions

1. Soak the dried mushrooms. Boil the rice and keep it warm.
2. Cut the chicken breast fillet into strips.
3. Mix the soy sauce, cornstarch and broth to a marinade and marinate the meat in it.
4. Cut the peppers into cubes. Peel the carrot and cut into thin slices. Cut the onion into strips. Cut the soaked mushrooms and bamboo shoots into thin strips.
5. Blanch the broccoli florets almost done, drain and set aside.
6. Heat the oil in a wok or pan, add a pinch of salt and stir-fry the chicken breast strips in it until the meat loses its pink color (approx. 2 minutes). Now add the onion strips and the finely chopped garlic and stir for a minute. Add the diced bell pepper and carrot slices, bamboo shoots and mushrooms and stir for about 1 minute. Add the marinade and stir for 1 to 2 minutes, then place everything on a warm plate. Briefly toast the cashew nuts in the hot pan and pour over the plate. Finally, spread the broccoli florets on the platter and serve immediately.