Chicken with cashew nuts and vegetables
A Chinese stir-fry of chicken strips, broccoli, pepper, carrot and onion in a glossy oyster and soy sauce, with a handful of toasted cashew nuts. Serve with brown rice, or with jasmine rice as at a Chinese restaurant.
- 30 minTime
- 25 minHands-on
- 4Portions
- ≈ 40 krper portion
- 550kcal per portion
Ingredients for 4 portions
- 500 gChicken breast
- 2 tbspSoy sauce, light
- 1 tbspCornflour
- 250 gBroccoli
- 1Bell pepper, red
- 1Yellow onion
- 1Carrot
- 150 gSugar snap peas
- 2 clovesGarlic
- 1 tbspGinger, finely chopped
- 2 tbspOyster sauce
- 1 tspSugar
- ≈ 1 dlWater
- 3 ½ tbspCashew nuts, unsalted
- 1 ½ tbspRapeseed oil
- 2Spring onions
On the side
- 3 dlBrown rice
Method
- Rinse the rice and cook it according to the packet instructions, about 25 minutes.
- Cut the chicken into thin strips and toss with half the soy sauce and half the cornflour.
- Cut the broccoli into small florets, the pepper and onion into chunks and the carrot into thin slices. Chop the garlic and ginger. Stir together the oyster sauce, sugar, water and the rest of the soy and cornflour to make a sauce.
- Toast the cashews in a dry wok or large frying pan until golden. Set aside.
- Heat half the oil in the wok and stir-fry the chicken over a high heat for 3–4 minutes, until cooked through. Set aside.
- Stir-fry the vegetables, garlic and ginger in the rest of the oil for 3 minutes. Return the chicken, pour in the sauce and bring to the boil, stirring, until it thickens and turns glossy.
- Stir in the cashews, scatter over sliced spring onion and serve with the rice.
The cost is estimated from Swedish grocery prices.
