Chicken breast fillet with broccoli

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 2 tsp cornstarch
• 6 tbsp oil (walnut oil)
• 5 tbsp soy sauce
• 400 g broccoli
• 250 g mushrooms (stone mushrooms)
• 1 bunch of spring onions
• 200 ml chicken stock
• 1 tbsp lemon juice
• 2 tbsp sherry, dry
• 100 g cashew nuts, unsalted
• Salt
• Pepper, black, crushed

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

inexpensive food from the wok

Cut the chicken breast into very thin slices (approx. 3-5 mm). Whisk half the cornstarch with half the soy sauce and 2 tablespoons of walnut oil. Toss the meat strips with this and let it stand for about 1 hour. In the meantime, wash and trim the broccoli. Cut the broccoli (only the florets) into small pieces. Brush and halve the mushrooms. Wash the spring onions and finely slice them. Now mix the chicken stock, dry sherry, the remaining soy sauce, lemon juice and the remaining cornstarch together until smooth and make a seasoning sauce. Heat the wok and add 2 tablespoons of walnut oil. Fry the cashews for about 1 minute, stirring constantly, until light brown, then remove immediately. Add the remaining walnut oil to the wok and wait until it is hot. Then fry the broccoli florets for about 3 minutes, stirring constantly. Then add the spring onions and mushrooms and stir-fry for another 4 minutes. Pour in the seasoning sauce and bring to a boil briefly. Add the meat and roasted cashews and continue to stir-fry over high heat for about 2 minutes, stirring constantly. Mix all ingredients well. This dish is ready once the sauce in the wok has thickened slightly. Season to taste with salt and pepper and serve immediately. Serve with rice or Chinese mie noodles.