Thai chicken with cashew nuts
Ingredients for 4 people:
600g of chicken breasts
150g of cashew nuts
2 tablespoons of honey
2 tablespoons of lemon juice
1 onion
1 red bell pepper
1 clove of garlic
20g of ginger
3 tablespoons of balsamic vinegar & basil
1 teaspoon of cornstarch
6 tablespoons of soy sauce
Hot Extra Virgin Olive Oil
10 cl of water
Preparation
Start by slicing the chicken into cubes. Set aside.
Next, prepare the vegetables in a salad bowl: cut the bell pepper into strips, slice the onion into thin rings. Add the minced garlic. Peel the ginger and mince it finely. Set aside.
In a skillet, heat a drizzle of olive oil and sauté the chicken and cashews over high heat, stirring well, for about 5 minutes. Then add 2 tablespoons of soy sauce and the honey. Let it caramelize for 5 to 7 minutes, stirring occasionally, and set aside. The liquid should have almost completely evaporated, and the chicken and cashews should be golden brown. Set aside.
In another pan, pour a little olive oil and then add the vegetables, reducing the heat to medium. Sauté them for 3 minutes, then add the lemon juice, 4 tablespoons of soy sauce, and the balsamic vinegar & basil. Cook for 3 to 4 minutes, stirring occasionally.
Dissolve the cornstarch in cold water and add it to the vegetables. Add the chicken and cashew nuts and cook for another 5 minutes over medium heat.
Meanwhile, cook the rice that will accompany your dish.
Enjoy your meal!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
Find all our recipes in just one click!
Yule Log Recipes Dessert recipes Birthday cake recipes Halavi cake recipes Breakfast cake recipes Cookie recipes Recipes for oriental cakes Quick recipes Pie recipes Cooking recipes
Rate this recipe
0 People Rated This Recipe
Average Rating
No comments yet.