Chicken with Cashew Nuts from the Wok

Ingredients

• 250 g Basmati rice
• 600 g chicken breast fillet (ready to cook, skinless)
• 1 egg
• 3 tbsp Soy sauce
• 1 Tbsp starch
• white pepper (ground)
• 200 g cashew nuts (lightly salted)
• 2 tbsp peanut oil
• 1 Spring onion
• 1 Garlic clove

Instructions

1. 1.

   Cook the rice in 500 ml boiling salted water. Wash, pat dry and cube the chicken breasts. In a bowl whisk the egg with soy sauce and starch, add a pinch of pepper, mix with the chicken and let marinate.

2. 2.

   Toast the cashew nuts in a wok with 1 tsp oil until lightly browned. Transfer to paper towels to drain. Trim the spring onion, wash and cut into 10 cm long thin strips.

3. 3.

   Heat the remaining oil in the wok and stir‑fry the chicken portions until golden, remove and set aside. Reduce heat to medium, return the chicken with cashews and finely chopped garlic to the wok, cook for about 5 minutes in its own juices. Divide rice among four bowls, top with chicken (or serve separately) and garnish with spring onion strips.