Chicken Breast from the Wok

Ingredients

• 4 chicken breast fillets (250 g)
• 2 large shallots
• 2 large carrots
• 4 pak choi
• 1 Spring onion
• 250 g cashew nuts
• 100 g baby corn
• 3 dried chili peppers
• 500 g soy sprouts
• sunflower oil
• 6 tbsp sweet soy sauce
• Salt
• pepper (ground)
• coriander leaves (for garnish)

Instructions

1. 1.

   Cut chicken breast fillets into bite-sized pieces. Peel carrots and shallots and cut into strips or slivers. Wash pak choi, drain, and cut into pieces. Wash spring onion and finely chop.

2. 2.

   Preheat oven to 220°C. Spread cashew nuts on a baking sheet and roast until golden brown in a few minutes.

3. 3.

   Cut baby corn into thick slices. Chop chili peppers finely and soak for 10 min in cold water. Rinse soy sprouts and drain.

4. 4.

   Heat 2-3 tbsp oil in a large pan, add chili and stir-fry with chicken vigorously. Stir in 4 tbsp soy sauce and set aside.

5. 5.

   In a wok heat 3-4 tbsp oil and stir-fry all ingredients except soy sprouts and cashew nuts. Add chicken and cook briefly. Then stir in cashew nuts and sprouts, cook further, then add remaining soy sauce. Serve immediately garnished with coriander.