Ingredients
- 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 minced ginger
Instructions
Step 1
Cut the broccoli to bite-sized. Boil them in salted water for 3 minutes until done but firm. Take out, set aside.
Step 2
Chop the red pepper into thin strips, set aside.
Step 3
Chop the scallions into thin slices, then place them, the pepper and broccoli on a plate.
Step 4
Chop each chicken breast piece into thin strips, set aside separately.
Step 5
Mix white wine vinegar, sesame oil, salt, soy sauce, sugar, cornstarch and chicken stock in a jar. Then Add in the optional rice wine or sherry. Shake the jar vigorously until everything is well mixed, set aside.
Step 6
Heat the wok very hot. Add a tablespoon of vegetable oil, then add the red pepper strips and cashew nuts. Stir-fry for a few minutes, keeping the ingredients moving to avoid burning, until the pepper is soft. turn down the heat and set aside.
Step 7
Add another tablespoon of vegetable oil to the wok, then add the chicken strips, stir fry them for minutes until the strips are well seared. remove and put them into the dish with the cashews and pepper.
Step 8
Add the rest of oil in the spoon into the wok, then stir fry the garlic, ginger and scallions for around 0.5 minute.
Step 9
Put the red pepper, cashews and chicken back to the wok, add the steamed broccoli and the sauce. Cook and stir for 1 minute until the sauce thickens and coats all the ingredients evenly.
Step 10
Serve with white rice.
