Boiled chicken with cashew nuts

Ingredients for 3 servings:

• 1 cup rice
• 300 g chicken breast
• 500 ml vegetable stock
• 150 g mushrooms
• 2 onions
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 4 spring onions
• 1 carrot(s)
• 1 handful of cashew nuts
• 120 ml soy sauce
• 1 tsp sugar
• 150 ml vegetable stock
• Oil (soy)

Instructions

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

Chinese, delicious, low-calorie, fast

Cook rice with a little salt or vegetable broth. Cut the chicken into thin slices and cook in a pot with about half a liter of vegetable broth. Peel or wash and prepare the vegetables. Slice the mushrooms, quarter the onion, cut the bell pepper into wide strips, thinly slice the carrot, and slice the spring onions diagonally. If the cashew nuts are salted, simply rinse off any salt. Heat a little soybean oil in a pan or wok. Briefly fry the mushrooms, onions, bell peppers, and carrots in the hot pan. Deglaze with the soy sauce and add the sugar. Add a little broth, depending on how much sauce you need for the rice. Add the spring onions, cashew nuts, and chicken. Heat briefly with the chicken and serve immediately with the rice, which is now cooked.