Szechuan Chicken Breast Fillet – Style

by Editorial Staff

Summary

Prep Time 10 mins
Total Time 10 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 300 g chicken breast fillet (s), cut into small pieces
  • 100 g carrot (s), cut into cubes
  • 4 mushrooms, cut into cubes
  • 100 g bamboo slices or cubes
  • 1 green pepper (s), cut into cubes
  • 2 chilli pepper (s), fresh, thinly sliced
  • 100 g cashew nuts
  • 5 tablespoon oil (peanut oil)
  • Garlic, chopped (amount to taste)
  • salt and pepper
  • Sauce (Hoi Sin Spice Sauce)
  • soy sauce
  • Rice wine or dry sherry
Szechuan Chicken Breast Fillet – Style
Szechuan Chicken Breast Fillet – Style

Instructions

  1. Heat the oil in the wok. Briefly fry the cashew nuts, mushrooms and garlic, stirring constantly, put a sieve to one side until further use.
  2. Fry the meat on all sides in the remaining fat. Pour off the oil so that the wok is only slightly moistened with oil.
  3. While stirring constantly, add the rest of the vegetables and one after the other all the spices.
  4. If more sauce is desired, it can be topped up with chicken broth and lightly tied with potato flour. Add the cashew nuts and mushrooms again, turn two or three times. Finally deglaze with a little rice wine or sherry.
  5. The whole thing takes no longer than 6-7 minutes, the vegetables should be crisp.
  6. Rice goes well with it.

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