Zutaten für Chicken Cashews Red Pepper And Scallion Stir Fry
- Extra Large Egg
- 1 teaspoon cornstarch
- 2 tablespoons soy sauce
- Boneless Skinless Chicken
- 1 tablespoon sesame oil
- Peanut Oil
- 1/2 cup raw cashews
- Chicken Broth
- Sherry Wine
- Sugar
- 1 large red bell pepper, thinly sliced
- 4-5 scallions, thinly sliced
- Crushed Red Pepper Flakes
- 3 cups cooked rice
- 1/2 cup water chestnuts, chopped (for rice)
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Zubereitung von Chicken Cashews Red Pepper And Scallion Stir Fry
- Prepare the rice according to package directions. Stir in chopped water chestnuts during the last minute of cooking.
- In a large bowl, whisk together soy sauce (2 tablespoons), rice vinegar (1 tablespoon), sesame oil (1 tablespoon), honey or brown sugar (1 tablespoon), and cornstarch (1 teaspoon).
- Cut chicken breast into bite-sized pieces (about 1 pound).
- Slice red bell pepper into thin strips (1 large bell pepper).
- Thinly slice scallions (4-5 scallions).
- Roast or stir-fry cashews (1/2 cup) until lightly browned.
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
- Add chicken and cook until browned and almost cooked through.
- Add red bell pepper and scallions; stir-fry for 2-3 minutes.
- Pour sauce over chicken and vegetables. Stir constantly until sauce thickens and coats everything evenly.
- Stir in roasted cashews.
- Serve immediately over rice. Garnish with extra scallions if desired.
- Prepare Napa Cabbage Salad: Shred 1/2 head of Napa cabbage, 1 large carrot (shredded), and 2 shallots (thinly sliced). Toss with your favorite Asian or sesame dressing.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
23g
Fat
23g
Carbs
58g
