Summary

Ingredients

• 300 g chicken breast fillet (s)
• 1 teaspoon cornstarch
• 1 clove garlic
• 1 tablespoon ginger, fresh, grated
• 2 chilli pepper (s), red, fresh
• 2 tablespoon sesame oil
• 2 tablespoon soy sauce
• 1 onion (s)
• 300 g broccoli
• 3 tablespoon oil
• 100 g cashew nuts
• 0.5 teaspoon ½ sugar
• salt and pepper
• 2 tablespoon sherry
• 5 tablespoon vegetable broth

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Instructions

1. Wash the meat with cold water, pat dry, cut into narrow strips, dust with starch and knead in the starch with your fingers. Peel off the clove of garlic, peel the ginger, halve and core the chilli peppers, finely chop everything, mix with a tablespoon each of sesame oil and soy sauce, mix with the meat strips and marinate the meat for about 2 hours.
2. Cut the onion into cubes. Clean and wash the broccoli and cut into small florets.
3. Heat the remaining sesame oil and cooking oil in a pan or wok, roast the cashew nuts, remove and set aside. Sear the meat, stirring constantly, season with sugar, salt and pepper and remove.
4. In the remaining frying fat, first fry the onion cubes, then add the broccoli and fry for a minute. Add the rest of the marinade with garlic, ginger and chilli, pour in the rest of the soy sauce, sherry and vegetable stock, add the meat and nuts again and fry for 2 minutes over a high heat, stirring constantly.
5. Serve with rice.