Thai cashew chicken
Preparation: 20 minutes Cooking: 25 minutes
Ingredients for 4 persons :
- 600 g of chicken breasts
- 150 g cashew nuts
- 2 tablespoons of honey
- 2 tablespoons of lemon juice
- 1 onion
- 1 red pepper
- 1 clove of garlic
- 20 g of ginger
- 3 tablespoons of balsamic vinegar & Basil
- 1 teaspoon of cornstarch
- 6 tablespoons of soy sauce
- Extra Virgin Olive Oil Hot
- 10 cl of water
Thai cashew chicken
Preparation :
- Start by slicing the chicken into cubes. Book.
- Then prepare the vegetables in a salad bowl: cut the pepper into strips, slice the onion into thin rings. Add the minced garlic. Peel the ginger and chop it finely. Book.
- In a pan, heat a drizzle of Hot olive oil and brown the chicken and cashews over high heat, mixing well for about 5 minutes. Then add 2 tablespoons of soy sauce and honey. Leave to caramelize for 5 to 7 minutes while stirring and set aside. The juice should be almost gone and the chicken and cashews should be golden brown. Book.
- In another pan, pour a little olive oil and then the vegetables, lowering 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.
- Mix the cornstarch in cold water and add it to the vegetables. Add the chicken and cashews and cook for another 5 minutes over medium heat.
- During this time, cook the rice that will accompany your dish.
Other recipes Side Dishes : Here
