Chicken breast with nuts

Ingredients for 4 servings:

• 4 chicken breast fillets
• 2 bell peppers
• 1 bunch of spring onions
• 1 piece(s) ginger, about 2 cm
• 2 tbsp oil, wok or sesame oil
• 100 g cashew nuts
• 2 tbsp dry sherry
• 2 tbsp soy sauce
• 1 tsp cornstarch
• some salt
• some pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

prepared in a wok

Rinse the meat, pat dry with kitchen paper, and cut into bite-sized pieces with a sharp knife. Season with salt and pepper. Wash the peppers, cut them in half, remove the white membranes, and then cut them into small diamond-shaped pieces. Peel the onions, remove any wilted green parts, and then slice or roll them. Peel the ginger and finely grate it. Next, heat the oil in a wok or large frying pan until very hot, add the onion slices and ginger shavings, and stir-fry for one minute. Then add the meat and cashews and fry for another 5 minutes, stirring frequently. Now add the pepper diamonds to the wok or frying pan and continue stirring and frying for about 3 minutes. Meanwhile, mix the soy sauce with the sherry and cornstarch, then add them to the wok or frying pan and simmer for another one or two minutes until the sauce thickens. Serve on warmed plates with rice or Asian noodles on the side.