Chicken breast with broccoli

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 tsp cornstarch
• 2 tbsp soy sauce, Chinese
• 1 tbsp dry sherry
• 1 tbsp sesame oil
• 300 g broccoli florets
• 200 g mushrooms, brown
• 4 spring onions
• 100 g cashew nuts, unsalted
• 150 ml chicken stock
• 2 tbsp sherry, dry
• 2 tbsp soy sauce, Chinese
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 5 tbsp oil for frying
• salt and pepper

Instructions

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

Cut the chicken breast into thin slices, about 1/2 cm thick. Mix the cornstarch with the soy sauce, sherry, and sesame oil. Marinate the meat in the liquid and let it sit for 30 minutes. In the meantime, clean the broccoli and cut into small pieces. Clean the mushrooms and halve or quarter them depending on their size. Wash the spring onions and thinly slice them. Mix the chicken stock, sherry, soy sauce, and lemon juice with the cornstarch to make a smooth seasoning sauce. Heat a wok with 2 tablespoons of oil. Fry the cashews for about 1 minute, stirring until light brown, then remove. Stir-fry the meat in the hot oil until golden brown, then remove. Heat the remaining oil in the wok and stir-fry the broccoli for 2 minutes. Add the mushrooms and spring onions and stir-fry for 4 minutes. Pour in the seasoning sauce and bring to a boil. Add the meat and cashews and cook over high heat for 1 minute, stirring constantly. Season to taste with salt and pepper.