Chinese chicken breast with broccoli

Ingredients for 4 servings:

• 400 g chicken breast (alternatively turkey)
• 400 g broccoli
• 400 g mushrooms
• 200 g onion(s)
• 100 g cashew nuts, unsalted
• 400 ml chicken stock
• 6 tbsp soy sauce, light
• 5 tbsp dry sherry
• 3 tbsp lemon juice
• 6 tbsp oil
• 4 tsp cornstarch
• n. B. Salt
• n. B. Pepper, from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

with cashews, onions and mushrooms

Cut the chicken breast into 0.5 cm thin slices. Whisk 1 teaspoon of cornstarch with 2 tablespoons of soy sauce and 1 tablespoon of oil. Mix the chicken strips with the cornstarch and let it sit in the refrigerator for 30 minutes. Meanwhile, wash and trim the broccoli and cut into small florets. If you like, you can also use the stems, which you then cut into 0.5 cm thin slices. Clean the mushrooms and halve or quarter them, depending on their size. Peel the onions and cut them into eighths or even smaller, depending on their size, to create pieces about 0.5 cm wide. Then separate the individual layers of onion. This will create narrow strips consisting of one layer of onion. Mix the chicken stock with the sherry, 5 tablespoons of soy sauce, the lemon juice and 3 teaspoons of cornstarch and set aside. Heat 2 tablespoons of oil in a wok and add the cashews, stirring constantly, until lightly browned. Remove and set aside. Fry the chicken breast in batches for about 3-4 minutes, stirring continuously, and then add it to the seeds. Add the remaining oil to the wok and stir-fry the broccoli stalks (if using) 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, stirring, for another 3-5 minutes, until everything reaches the desired color. Pour in the seasoning sauce and bring to a boil. Add the meat and seeds and simmer for another 2 minutes. Season to taste with salt and pepper. Thicken again if necessary. Serve with rice.