McMoe's Asian Brussels Sprouts Pan

Ingredients for 4 servings:

• 500 g Brussels sprouts, fresh
• 400 g chicken fillet(s)
• 250 g mushrooms, brown
• 25 g cashew nuts
• 2 garlic cloves
• 1 small piece(s) of ginger root, approx. 1 – 2 cm
• 1 small chili pepper(s), red
• 3 tbsp peanut oil
• 150 ml orange juice, freshly squeezed
• 250 ml vegetable stock
• 5 tbsp soy sauce
• some cornstarch, approx. 1 – 1.5 tsp
• 2 tbsp water
• 4 stalks of coriander
• Salt and pepper, colored or black, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with chicken fillet strips and mushrooms

Wash, trim, and halve the Brussels sprouts. Rinse the chicken fillets, pat dry, and cut into strips. Trim the mushrooms and halve, quarter, or slice them depending on their size. Roughly chop the cashews. Peel the garlic cloves, peel the ginger, and finely chop both. Trim the chili pepper, cut it lengthwise, and deseed either completely or partially, depending on your taste. Rinse and finely dice it. Briefly roast the roughly chopped cashews in a non-stick, preheated pan without adding any fat, then set aside. Heat 2 to 3 tablespoons of peanut oil in a large pan and fry the chicken fillet strips until well-fried. Then add the garlic, ginger, and chili and mix. Season with a little salt and a few turns of mixed or black pepper from the mill, and then remove everything. Add the Brussels sprouts to the hot frying fat, cover, and fry for about 7 to 10 minutes, turning frequently. The Brussels sprouts should still be firm to the bite. Then add the mushrooms, fry briefly, and season again. Add the fried and seasoned chicken fillet strips and deglaze with orange juice, vegetable stock, and soy sauce. Cover and simmer for about 3 to 5 minutes. Mix the cornstarch with about 2 tablespoons of water until smooth, add while stirring, and simmer for another minute. Then stir in the cashews and sprinkle with the coriander leaves. Serve with basmati rice. If you own a wok, you can of course also prepare the dish in one.