Thai fried chicken with broccoli

Ingredients for 2 servings:

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

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Crush the chilies and finely chopped garlic in a mortar and pestle. Heat the oil in a wok, briefly fry the garlic and chili mixture, add the spring onions and chicken, and stir-fry, then deglaze with a little chicken stock. Season with the sauces and sugar. Add the broccoli florets and cook for about 2-4 minutes (they should remain firm to the bite). Only at the very end, add the lime juice and coarsely chopped Thai basil and mix gently. Serve immediately, hot, and sprinkle with the previously roasted cashews or almonds. Serve with fragrant basmati or Thai rice.