Szechuan-style chicken breast with broccoli

Ingredients for 3 servings:

• 300 g chicken breast fillet(s)
• 1 tsp cornstarch
• 1 clove(s) garlic
• 1 tbsp fresh ginger, grated
• 2 chili peppers, red, fresh
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 onion(s)
• 300 g broccoli
• 3 tbsp oil
• 100 g cashew nuts
• ½ tsp sugar
• salt and pepper
• 2 tbsp sherry
• 5 tbsp vegetable broth (liquid, not powder!)

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 35 minutes

Rinse the meat in cold water, pat dry, cut into thin strips, dust with starch, and knead the starch in with your fingers. Peel the garlic clove, peel the ginger, and halve and deseed the chili peppers. Finely chop everything, mix with a tablespoon each of sesame oil and soy sauce, stir into the meat strips, and marinate the meat for about 2 hours. Dice the onion. Trim and wash the broccoli, and cut it into small florets. Heat the remaining sesame oil and cooking oil in a pan or wok. Toast the cashew nuts, remove them, and set aside. Brown the meat, stirring constantly, season with sugar, salt, and pepper, and remove. First, brown the diced onion in the remaining frying fat, then add the broccoli and fry for one minute. Add the remaining marinade with garlic, ginger, and chili, then pour in the remaining soy sauce, sherry, and vegetable stock. Add the meat and nuts back in and cook over high heat for 2 minutes, stirring constantly. Serve with rice.