Chicken with Ginger and Cashews

Ingredients

• 0.5 handful dried Mu-Err mushrooms
• 4 Spring Onions
• 1 can bamboo shoots (200 g drained weight)
• 3 tomatoes
• 600 g Chicken breast fillet
• 1 piece ginger (plum-sized)
• 2 Garlic cloves
• 4 stems coriander
• 60 g cashew nuts
• 3 tbsp light sesame oil
• 3 tbsp Lime juice
• 3 tbsp light soy sauce

Instructions

1. 1.

   Soak the Mu-Err mushrooms in a bowl with boiling water and let them steep for 30 minutes. After 15 minutes, drain the soaking liquid and rinse again with boiling water. Meanwhile, trim, wash, and cut the spring onions into diagonal pieces. Rinse the bamboo shoots under cold running water in a sieve and allow to drain. Wash the tomatoes and slice them into wedges. Wash the chicken breast, pat dry, and cut lengthwise into finger-thick strips. Peel and finely chop the ginger and garlic. Wash the coriander, shake off excess moisture, and pluck half of the leaves.

2. 2.

   Heat a wok or skillet without oil, roast the cashew nuts in it while turning for 2-3 minutes until golden brown, then remove from the wok. Heat the sesame oil in the pan. Sear the chicken strips over high heat while turning for 3-4 minutes. Add the ginger, garlic, spring onions, and bamboo shoots, stir-frying for 2-3 minutes. Deglaze with lime juice. Drain the Mu-Err mushrooms, add them along with the cashew nuts and tomato wedges to the wok, and warm briefly. Fold in the coriander leaves, season with soy sauce and lime juice, and serve topped with the remaining coriander.