Asian chicken stir-fry

Ingredients for 2 servings:

• 1 handful of cashew nuts
• 250 g chicken breasts
• 100 g mushrooms (shiitake), fresh
• 1 bunch of spring onions, cut into rings, including the green part of 2 onions
• 1 can bamboo shoot(s), drained
• 1 chili pepper(s), green, cut into rings
• 2 cloves garlic, finely diced
• 1 piece(s) ginger, about thumb-sized, diced
• 2 ½ tbsp oil (e.g. peanut oil) for frying
• 4 tbsp chili sauce, sweet
• 3 tbsp wine (plum wine)
• 1 tsp cornstarch (heaped tsp)
• 1 tsp fish sauce
• 1 tsp oil (sesame oil), dark
• 150 ml water
• 4 tbsp soy sauce (naturally brewed)
• Salt
• 125 g rice (e.g. Basmati)
• Cayenne pepper

Instructions

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

with plum wine and cashew nuts

Cook the rice according to the package instructions. In the meantime, toast the cashew nuts in a pan without any fat and then set aside. Cut the chicken breast into bite-sized pieces and fry them briskly in the hot oil. Then remove and set aside. In the hot oil, fry the spring onion rings, chili pepper, garlic, and ginger together for about 2 minutes. Then add the shiitake mushrooms and bamboo shoots and fry until the mushrooms are cooked. Mix all the sauce ingredients except for the cornstarch. Season with salt and cayenne pepper if desired (salt is not necessary in my opinion). Now add the cornstarch and mix well. Return the chicken breast to the pan and add the sauce. Bring to a boil briefly until the sauce has thickened. Finally, stir in the cashew nuts. Arrange the rice on plates and pour the sauce over it. Serve hot.