Asian chicken with cashew nuts

Ingredients for 4 servings:

• 4 chicken breasts, cut into bite-sized pieces
• 2 tbsp, leveled flour
• 4 tbsp soy sauce
• 1 m.-sized garlic clove(s) or garlic powder or granules
• 2 m.-sized carrot(s)
• 1 small head of broccoli
• 25 g mu-err mushrooms
• Water, lukewarm for soaking
• 100 g cashew nuts, unsalted
• 1 bunch of spring onions
• 1 medium-sized bell pepper(s), yellow
• 1 jar bamboo slices (bamboo strips)
• Soy sauce
• oyster sauce
• Sugar
• Chili from the mill or chopped
• 4 tbsp oil (e.g. sesame oil)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

and crunchy vegetables

Marinate the chicken pieces in the soy sauce and garlic and coat in flour. Let stand for at least 30 minutes. Soak the mu err mushrooms in lukewarm water. Blanch the broccoli florets and a few tender stem pieces briefly (or a little longer, depending on the size). Grate the carrots with a vegetable peeler or julienne cutter. Slice the spring onions into thin rings and the bell pepper into narrow strips. Lightly toast the cashews in a dry wok, add the oil, then the meat and the marinade. Stir-fry for 5 minutes. Now add the bell peppers, broccoli, carrots, and spring onions. Discard the soaking water from the mu err mushrooms and chop the mushrooms, if desired, and add them to the wok. Drain the bamboo shoots and add them to the wok. Cook for a few minutes, stirring (the vegetables should remain as crisp as possible). Then season with soy sauce, oyster sauce, sugar, and chili. Serve with Chinese egg noodles (simply add them to the wok after cooking) or rice. It also goes well with a little sambal oelek. If you can’t find unsalted cashews, simply wash salted ones and pat them dry. It also tastes delicious without chicken (for vegetarians)!