|
|
|
Diet Chicken and Cashew Nuts Carole Makhoul Hani13513 29630chicken breast fillets300 gcashew without salt1/4 cupfresh broccoli250 gcarrots2 red bell peppers1 bamboo shoots1/2 cupmedium onion1 vegetable oil2 teaspoonslight soy sauce1 tablespoonvinegar2 teaspoonsorange juice1/2 cupbrown 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 in the same pan for a few minutes until they change color, then add the broccoli, carrots, red pepper, and bamboo shoots and 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.
|
|
|
Diet Chicken and Cashew Nuts
|
ingredients |
|
 |
|
300
g
chicken breast fillets,
cut into pieces
|
|
1/4
cup
cashew without salt
|
|
250
g
fresh broccoli
|
|
2
carrots,
sliced
|
|
1
red bell peppers,
thinly sliced
|
|
1/2
cup
bamboo shoots
|
|
1
medium onion,
finely sliced
|
|
2
teaspoons
vegetable oil
|
|
For the sauce:
|
|
1
tablespoon
light soy sauce
|
|
2
teaspoons
vinegar
|
|
1/2
cup
orange juice,
freshly squeezed
|
|
1
teaspoon
brown sugar
|
|
2
teaspoons
corn flour
|
|
|
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 in the same pan for a few minutes until they change color, then add the broccoli, carrots, red pepper, and bamboo shoots and 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.
|
|
|
|
|
|
|
|
|
|
Sign in with your facebook account
|
|
|
|
|
| |
|
|
|
|
Number of servings:
3
Amount per serving
Calories:
296
Total fat (g):
10
Saturated fat (g):
2
Cholesterol (mg):
58
Carbohydrates (g):
25
Protein (g):
29
|
|
|
|
|