Summary

Ingredients

• 400 g chicken breast, cut into fine strips
• 1 broccoli
• 3 spring onions, cut into thin rings
• 2 cloves garlic, chopped
• 5 chilli pepper (s), fresh green, pitted and cut into fine rings
• 2 chilli pepper (s), fresh red, pitted and cut into fine rings
• Lime (s), the juice
• 1 tablespoon soy sauce, light
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon, leveled cane sugar
• 30 g cashew nuts, roasted (alternatively also sliced and roasted almonds)
• 1 stalk basil, Thai (Horapha), roughly chopped
• 2 tablespoon oil, (peanut or rapeseed oil)
• 100 ml chicken broth

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Instructions

1. Mash the chillies and finely chopped garlic in a mortar.
2. Heat the oil in the wok, briefly fry the garlic and chilli mixture in it, add the spring onions and chicken and stir-fry, deglaze with a little chicken stock.
3. Season with the sauces and sugar. Add the broccoli florets and cook for about 2-4 minutes (they should stay firm to the bite).
4. Only at the very end add the lime juice and the coarsely chopped Thai basil and mix carefully.
5. Serve everything hot immediately and sprinkle with the previously roasted cashew nuts or almonds.
6. Basmati or Thai fragrant rice goes well with it.