Chicken with cashew nuts

Ingredients for 4 servings:

• 500 g chicken
• 2 tbsp sherry
• 3 tbsp soy sauce
• 2 tbsp cornstarch
• 2 bell peppers, red and yellow
• 1 bunch of spring onions
• 100 g cashew nuts, unsalted
• some salt and pepper
• 5 tbsp oil

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Asian

Cut the chicken into strips, place in a bowl with a little salt, the starch, the sherry, and the soy sauce, and let it simmer for about 15 minutes. Cook the cashew nuts in salted water for 5 minutes until soft, then roast them in a wok with 1 tablespoon of oil until golden brown. Set aside. Cut the bell peppers into strips. Remove the roots, dark green leaves, and the dry outer layer from the spring onions. Wash and cut into bite-sized pieces. Remove the meat from the marinade, brown lightly in the wok, then remove from the wok and briefly fry the vegetables. Then add the meat and nuts back in, add the marinade, and add a little water. Season to taste with salt, pepper, and a little more soy sauce. Serve with basmati rice.