...
Chicken with Vegetables and Cashew Nuts Stir-Fry
0'
Ingredients
Servings
-
7 Portions
+
For the sauce
1 pound For the sauce
water
3 cups water
Soy sauce
2 tablespoons Soy sauce
Sweet chili sauce
1 tablespoon Sweet chili sauce
Sugar
1 teaspoon Sugar
Ginger, finely chopped
1 teaspoon Ginger, finely chopped
Maggi® Chicken Bouillon
2 cubes Maggi® Chicken Bouillon
Corn flour
3 tablespoons Corn flour
For the stir-fry:
1 pound For the stir-fry:
Vegetable Oil
2 tablespoons Vegetable Oil
Skinned chicken breast
500 grams Skinned chicken breast
Broccoli florets
3/4 cup Broccoli florets
Green bell pepper, chopped
1 Small Green bell pepper, chopped
Red Bell Pepper, chopped
1 Small Red Bell Pepper, chopped
Mushrooms, chopped
1 cup Mushrooms, chopped
Onion, finely chopped
1 Medium Onion, finely chopped
unsalted roasted cashew nuts
1/2 cup unsalted roasted cashew nuts
Chicken with Vegetables and Cashew Nuts Stir-Fry
Nutri value
| Carbohydrates | 14.58 g |
| Energy | 201.15 kcal |
| Fat | 9.82 g |
| Protein | 15.68 g |
| Fiber | 1.92 g |
| Sodium | 1638.29 g |
| Sugar | 3.33 g |
Instructions
3 Steps
15'
Total
5'Preparation
15'Cooking
0'Waiting
Step by step
1 of 3
0'
Step 1
Combine all sauce ingredients in a saucepan. Bring to boil with stirring until the sauce thickens. Set aside.
Check
2 of 3
0'
Step 2
Heat vegetable oil in a large non-stick saucepan or a wok and fry chicken slices for 4 mins or until they become golden brown in colour. Add all vegetables and stir for another 2 mins.
Check
3 of 3
0'
Step 3
Fold the boiling sauce on top and bring to boil then simmer on low heat for 1 min. Add the cashew nuts and stir.
Check
Have you tried this recipe?
Mark it as done to save it in your Cookbook and see where you are in the challenges!
Chicken with Vegetables and Cashew Nuts Stir-Fry
How was this recipe?
Share your thoughts!