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Ingredients:
Chicken Breast – 400 gms, cubed
Chicken Stock – 250 ml
Yellow Bean Sauce – 2 tblsp
Carrots – 200 gms, sliced
Bamboo Shoots – 200 gms, sliced
Cashew Nuts – 200 gms, toasted
Spring Onion – 1, shredded
Cornflour – 1 tsp, mixed with 2 tblsp water
Method:
1. Add the chicken stock in a pan over medium heat.
2. Add the chicken breast and bring to a boil.
3. Reduce the heat and cook for 5 to 6 minutes.
4. Remove the chicken breasts and keep aside.
5. Add the yellow bean sauce and cook for 2 to 3 minutes.
6. Add the carrots and bamboo shoots.
7. Cook for 2 to 3 minutes.
8. Return the chicken to the pan.
9. Bring to a boil.
10. Add the cornflour paste slowly and allow the sauce to thicken.
11. Garnish with cashew nuts and spring onions.
12. Serve hot.
