Protein-Packed Lunch

Asian Chicken Stir-Fry with Cashew Nuts

4
Average: 4 (5 votes)
(5 votes)
Asian Chicken Stir-Fry with Cashew Nuts
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Healthy, because

Even smarter

The colourful pan from the Asian kitchen is not only quickly made, but also offers muscle-strengthening protein, satiating fibre and also plenty of vitamins. Or did you know that paprika is a top supplier of vitamin C? There are 117 milligrams in 100 grams of the green pepper. The lemon contains 53 milligrams.

Sesame cannot be missing in the Asian cuisine. Sprinkle some sesame seeds on the chicken pan and do something good for your blood vessels and heart: the seeds provide plenty of polyunsaturated fatty acids.

Ingredients

for
4
Ingredients
200 grams Basmati rice
1 green paprika
3 scallions
1 green Pepperoncini
1 walnut-sized pieces ginger
600 grams Chicken breasts
2 tablespoons cornstarch
4 tablespoons sesame oil
75 grams Cashews
4 tablespoons Lime juice
2 tablespoons light soy sauce
How healthy are the main ingredients?
Chicken breastBasmati riceCashewsesame oilsoy sauceginger

Preparation steps

1.

Cook basmati rice according to package instructions.

2.

Rinse pepper and scallions. Halve pepper and remove seeds and ribs, cut into pieces. Cut scallions into rings.

3.

Rinse and halve pepperoncini, remove seeds and ribs, cut into pieces. Peel ginger and chop. 

4.

Rinse and pat dry chicken breasts, cut into small pieces. Coat with cornstarch in a deep bowl.

5.

Heat sesame oil heat in a deep frying pan or wok. Cook meat for 2-3 minutes until slightly crispy and remove from pan.

6.

Add prepared ingredients and cashew nuts to the pan and cook, stirring, for 3 minutes on high heat. Return meat to pan and saute brifely. Add lime juice, soy sauce and about 5 tablespoons of water and heat through. Season to taste and serve with rice.