Preparation

Mix the flour with the sherry, soy sauce and the chicken stock into an even paste.
Boil the multigrain rice according to the instructions on the packet. Stir-fry the chicken with the cashew nuts in the olive oil until the chicken is cooked golden brown.
Add the broccoli, bamboo shoots and spring onions. Stir-fry this mixture for a further approx. 4 min. until the broccoli is al dente. Add the paste to the pan and stir at medium heat until the sauce begins to bubble. Let it simmer for 1 min., stirring regularly. Drain the boiled rice and serve onto the plates. Spread the sauce over the rice.