Stir fry chicken and veggies EN

Delicious and very easy Asian dish! It's very important to have all the ingredients ready because the recipe moves fast!

You can serve it with white rice (I use basmati) or noodles, which should also be ready when you start cooking.

You can use chicken breast or boneless thigh (I prefer thigh because it is more tender).

Broccoli is very important, it gives a wonderful flavour to the food.

You can use any vegetables you have in the fridge, but I wouldn't change the broccoli or the mushrooms.

Ingredients for 4 people:

700 g of  breast or boneless thigh in strips or square pieces of 2 cm.

3  tablespoons olive oil

2 carrots cut into strips

300g portobello mushrooms cut into large chunks

1 large yellow onion thinly sliced

1/2 kg of broccoli cut into small flowers

For the sauce

3/4 cup of water

2 cloves of garlic finely minced 

1 1/2 teaspoon of grated ginger (1 piece about 3 cm)

1 tablespoon of sesame oil

1/4 cup (4 tablespoons) soy sauce

2 heaping tablespoons brown sugar

1 tablespoon cornstarch

Salt (if necessary), pepper

For the plating:

Boiled basmati

Sesame

Unsalted cashews, roughly chopped

In a small bowl, mix the sauce ingredients (to dissolve the cornmeal well).

Heat a large frying pan or wok very well and fry the chicken with some oil until it is well cooked and golden. If necessary, fry it in 2 parts (it is important not to low the temperature of the pan and boil the chicken). Remove it to a bol and keep it warm.

In the same pan, pour some oil and fry the vegetables (broccoli, onion, carrot, mushrooms) over high heat for 5'. 

Stir the sauce ingredients once more, add it to the pan with the vegetables, low the heat to medium and continue cooking for 3'. If the sauce becomes too thick, add some water.

Add the cooked chicken and stir for 2'.

Taste and if necessary add salt.

Add freshly ground pepper.

Serve over white rice.

Garnish with sesame seeds and cashews.