Chicken stir-fry with cashews and peppers
Thai Stir Fry Easy
Cashew chicken with peppers for 4: soy, rice vinegar, sesame, crunchy cashews.
Dietary summary — contains gluten
- ContainsGluten
- Free fromLactose, Alcohol, Pork
- Not suitable forVegetarian, Vegan
15 min
Preparation
15 min
Cooking
Ingredients
Chicken (breast)
Meat
600 g
Garlic
2 clove(s)
Soy sauce
Gluten
30 ml
Water
60 ml
Oil
30 ml
Bell Peppers
2 piece(s)
Sesame oil
5 ml
Spring onions
6 piece(s)
Rice vinegar
30 ml
Sugar
5 g
Corn starch
10 g
Cashew
60 g
Preparation steps
1
Mix 30 ml soy sauce, 30 ml rice vinegar, 5 ml sesame oil, 5 g sugar, 10 g cornstarch and 60 ml water. Set aside.
2
Cut 600 g chicken breast into bite-size pieces. Seed 2 peppers and slice. Slice 6 spring onions. Mince 2 garlic cloves.
3
Heat 15 ml oil in a wok over high heat. Sear the chicken 2 to 3 minutes, set aside.
4
Add 15 ml oil, stir-fry garlic and spring onions 1 minute, then peppers 2 to 3 minutes (still crisp).
5
Return the chicken, pour in the sauce. Toss 2 to 3 minutes until thickened.
6
Stir in 60 g cashews and serve immediately.
Per serving
460 kcal
Calories
51 g
Protein
23 g
Carbs
18 g
Fat