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Gourmet wok with fillet skewers

updated

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Ingredients for 2 servings:

  • 300 g chicken breast fillet(s)
  • 50 g cashew nuts
  • 500 g broccoli
  • 400 g spring onions
  • 200 g carrot(s)
  • 4 tbsp oil (sesame oil)
  • 200 ml broth
  • salt and pepper
  • 250 g rice (Uncle Ben’s Express, Chinese)
  • 2 tbsp soy sauce

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the meat into pieces and place on skewers. Roast the cashews in a pan without fat. Trim and wash the vegetables. Cut the broccoli into florets. Slice the spring onions and diagonally slice the carrots. Heat 2 tablespoons of oil in a wok or deep pan. Sauté the vegetables. Pour in the broth and sauté for about 8 minutes. Heat the remaining oil in a pan. Fry the skewers for about 5 minutes. Season with salt and pepper, remove from the pan, and keep warm. Add the rice to the vegetables and heat through. Season with soy sauce, salt, and pepper. Serve with skewers and cashews.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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