Chicken breast fillet Szechuan style

Ingredients for 2 servings:

• 300 g chicken breast fillet(s), cut into small pieces
• 100 g carrot(s), cut into cubes
• 4 mushrooms, diced
• 100 g bamboo slices or cubes
• 1 green bell pepper(s), diced
• 2 chili peppers, fresh, finely sliced
• 100 g cashew nuts
• 5 tbsp oil (peanut oil)
• Garlic, chopped (amount to taste)
• salt and pepper
• Sauce (Hoi Sin spice sauce)
• Soy sauce
• Rice wine or dry sherry

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Heat the oil in a wok. Briefly fry the cashew nuts, mushrooms, and garlic, stirring constantly, then set aside in a sieve until ready to use. Brown the meat on all sides in the remaining fat. Drain the oil so that the wok is only lightly coated. While stirring constantly, add the remaining vegetables and all the spices, one after the other. If you want more sauce, top it up with chicken stock and thicken it lightly with potato flour. Add the cashew nuts and mushrooms, tossing two or three times. Finally, deglaze with a little rice wine or sherry. This whole process takes no longer than 6-7 minutes; the vegetables should be crisp. Serve with rice.