PREPARATION

  1. Bring a large pan of water and a tablespoon of salt to the boil.
  2. Cut the broccoli into small florets and put them in the pan as soon as the water boils.
  3. Cook the broccoli al dente for 3 minutes and drain on a colander.
  4. Rinse the vegetables with cold water and let it drain well.
  5. Heat the oil in a wok and stir-fry the onion, garlic, ginger and pepper for 1 minute.
  6. Sprinkle the chicken pieces with pepper, salt and baking soda and fry them together with the shiitake and mushrooms in the wok for 3 minutes.
  7. Add the bell pepper, broccoli and cashew nuts and fry well for a few minutes.
  8. Stir in the oyster sauce and chilli sauce and serve with boiled rice in deep bowls.
  9. Sprinkle with coriander.

TIP

We prefer to use chicken thigh meat in stir-fry dishes. There is a little more fat and connective tissue here than in chicken breast. Therefore, it does not dry out when heated at high temperatures in a wok.