Chinese chicken with broccoli and mushrooms recipe
Chinese Chicken with Broccoli and Mushrooms recipe
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|400 g||chicken breast fillet, cut into strips|
|400 g||broccoli, in small florets|
|400 g||mushrooms, sliced|
|200 g||onions, sliced|
|100 g||cashew nuts|
|400 ml||chicken stock|
|6 tbsp||soy sauce|
|3 tsp||lemon juice|
Whisk 1 teaspoon of cornstarch with 2 tablespoons of soy sauce and 1 tablespoon oil. Add the chicken strips and toss until the meat is well coated. Refrigerate for 30 minutes.
Mix the chicken stock with sherry, 5 tablespoons of soy sauce, the lemon juice and 3 tablespoons cornstarch and set the sauce aside.
Heat 2 tablespoons of oil in a wok and stir-fry the nuts until golden. Take out of the wok and set aside. Stir-fry the chicken in the wok until slightly golden and nearly cooked. Transfer the meat to the nuts.
Heat the remaining oil in the wok and stir- fry the broccoli, onions and mushrooms until soft. Pour in the prepared sauce and bring to a boil. Return the meat and the nuts into the wok and let simmer for another minute. Check seasoning and adjust if necessary.
Serve with rice.
ca. 30 min
ca. 20 min
ca. 30 min
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