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Chinese Chicken with Cashew Nuts Oum el Baneen13this is perfect when i'm too tired to prepare anything!512 61568chicken breast without skin300 gcashew nuts2/3 cupfresh broccoli250 gpea pods150 gred pepper1 medium onions1 vegetable oil2 tablespoonssoy sauce1 tablespoonvinegar2 teaspoonsjuice of 1 small orange1 brown sugar1 teaspooncorn flour2 teaspoonsTrue1. Combine the ingredients of the sauce together in a bowl and mix well until corn flour is dissolved. 2.
In a non-stick pan, heat the vegetable oil and sauté the cashews in it until light brown. Remove and set aside in a bowl. 3.
In the same pan, stir-fry the onions over a high flame until tender and golden. Remove with a slotted spoon and place in the bowl containing cashews. 4.
Stir fry the chicken breasts in the same pan for a few minutes until they change color, then add the broccoli, pea pods, and red pepper. Cook until vegetables are soft but still crisp. 5.
Pour the sauce over the chicken and vegetables and stir for a few minutes until it thickens. Then add in the onions and cashews and stir for a minute before turning off the heat. 6.
Serve warm with white rice.
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Chinese Chicken with Cashew Nuts
this is perfect when i'm too tired to prepare anything!
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ingredients |
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300
g
chicken breast without skin,
cut into pieces
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2/3
cup
cashew nuts,
unsalted
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250
g
fresh broccoli
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150
g
pea pods
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1
red pepper,
thinly sliced
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1
medium onions,
finely sliced
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2
tablespoons
vegetable oil
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for the sauce
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1
tablespoon
soy sauce
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2
teaspoons
vinegar
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1
juice of 1 small orange
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1
teaspoon
brown sugar
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2
teaspoons
corn flour
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1. Combine the ingredients of the sauce together in a bowl and mix well until corn flour is dissolved. 2.
In a non-stick pan, heat the vegetable oil and sauté the cashews in it until light brown. Remove and set aside in a bowl. 3.
In the same pan, stir-fry the onions over a high flame until tender and golden. Remove with a slotted spoon and place in the bowl containing cashews. 4.
Stir fry the chicken breasts in the same pan for a few minutes until they change color, then add the broccoli, pea pods, and red pepper. Cook until vegetables are soft but still crisp. 5.
Pour the sauce over the chicken and vegetables and stir for a few minutes until it thickens. Then add in the onions and cashews and stir for a minute before turning off the heat. 6.
Serve warm with white rice.
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Number of servings:
2
Amount per serving
Calories:
615
Total fat (g):
34
Saturated fat (g):
5
Cholesterol (mg):
87
Carbohydrates (g):
34
Protein (g):
48
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