50 g chicken breast
100 g cashew nuts
1 tbsp. chopped garlic (frozen)
1 tbsp. brown sugar powder
1 level tablespoon cornstarch
2 tbsp of xeres
2 tbsp of soy sauce
2 tbsp of oil
Cut the chicken breasts into 1 cm thick strips, sprinkle with cornstarch and shake off the excess. Heat the oil in a wok (or thick-bottomed pan) and brown the chicken strips over high heat for 2 min, then remove them with a skimmer.
Put the cashew nuts in the wok or pan with the garlic and ginger instead of the chicken. Stir fry them continuously over medium heat for 2 minutes.
Add the brown sugar, soy sauce and sherry. Let it caramelize a little without stopping to stir, then put back the chicken strips and mix the whole on low heat for 1 min.
Serve immediately, accompanied by a mixture of rice (white and brown quick-cooking rice)