You will need:
- 2 tbsp soy sauce
- 2 tsp sugar
- 2 tsp white wine vinegar
- 2 tsp rice wine or sherry (optional)
- 2 tbsp sesame oil
- salt to taste
- 1 ½ tbsp cornstarch
- 500 g broccoli
- 2 tbsp chicken stock or water
- 2 to 4 pieces skinless chicken breast
- 2 tbsp vegetable oil
- 1 large red pepper
- a handful of cashew nuts
- 1 clove of garlic, minced
- 3 scallions
- 1 ½ tbsp fresh ginger, minced
Step 1:
Chop the broccoli into bite-sized florets. Put them into a little salted boiling water and cook for 3 minutes until done but firm. Remove the broccoli from the saucepan and set aside.
Step 2:
Cut the red pepper into thin strips and put to one side.
Step 3:
Cut the scallions into thin slices and place onto a plate with the pepper and broccoli.
Step 4:
Cut each of the chicken breast pieces into thin strips and set aside separately.
Step 5:
In a jar mix the soy sauce, sugar, white wine vinegar, sesame oil, salt, cornstarch and chicken stock. Add the optional rice wine or sherry now. Shake the jar vigorously until everything is well mixed and set aside.
Step 6:
Heat the wok or skillet until very hot. Add a tablespoon of vegetable oil followed immediately by the red pepper strips and cashew nuts. Stir-fry for a minute, keeping the ingredients moving to avoid burning, until the pepper is soft. Take off the heat and set it to one side.
Step 7:
Pour another tablespoon of vegetable oil into the wok, add the chicken strips and stir fry for about a minute until the strips are well seared. Take them off the heat and put them into the dish with the cashews and pepper.
Step 8:
Pour the remaining tablespoon of oil into the wok and stir fry the garlic, ginger and scallions for about half a minute.
Step 9:
Return the red pepper, cashews and chicken to the wok, add the steamed broccoli and pour in the sauce. Cook while stirring for 1 minute until the sauce thickens and coats all the ingredients evenly.
Step 10:
Serve immediately with white rice.
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