Cashew chicken in honey sauce

Ingredients for 4 servings:

• 2 chicken breasts
• 2 tbsp cornstarch
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tbsp cornstarch
• 1 ½ tbsp rice vinegar
• 90 g honey
• 3 tbsp soy sauce
• 1 tbsp chili paste, red
• 125 ml chicken broth
• 2 tbsp peanut oil
• 1 head of broccoli
• 1 large onion(s), sweet
• 2 bell peppers
• 3 garlic cloves
• ¼ tsp chili flakes
• 150 g cashew nuts, lightly roasted
• 2 tsp sesame seeds, roasted
• 2 spring onions, cut into rings

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 40 minutes

Mix the ingredients for the marinade, cut the chicken breast into 2 cm cubes and marinate in the refrigerator for 2 – 3 hours. Mix the ingredients for the sauce in a small bowl and set aside. Cut the broccoli into small florets, cut the bell pepper into 2 cm pieces, dice the onion and finely dice the garlic. Drain the marinade and pat the chicken breast cubes dry with kitchen paper. Heat 1 tbsp of oil in a wok until very hot, fry the chicken breast cubes for 8 – 10 minutes while stirring and then set aside on a plate. Heat another tbsp of oil in the wok until very hot and fry the broccoli, bell peppers and onions for 3 – 4 minutes while stirring. Add the garlic and chili flakes and stir for a further 1 minute. Reduce the heat, add the chicken breast cubes and sauce and simmer for 3 – 4 minutes while stirring. Turn off the heat and stir in the cashews. Serve with jasmine rice and garnish with toasted sesame seeds and spring onions.