Asian Chicken Stir-Fry with Cashew Nuts
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
- Ingredients
- 200 grams Basmati rice
- 1 green paprika
- 3 scallions
- 1 green Pepperoncini
- 1 walnut-sized pieces ginger
- 600 grams Chicken breasts
- 2 Tbsps cornstarch
- 4 Tbsps sesame oil
- 75 grams Cashews
- 4 Tbsps Lime juice
- 2 Tbsps light soy sauce
Preparation steps
Cook basmati rice according to package instructions.
Rinse pepper and scallions. Halve pepper and remove seeds and ribs, cut into pieces. Cut scallions into rings.
Rinse and halve pepperoncini, remove seeds and ribs, cut into pieces. Peel ginger and chop.
Rinse and pat dry chicken breasts, cut into small pieces. Coat with cornstarch in a deep bowl.
Heat sesame oil heat in a deep frying pan or wok. Cook meat for 2-3 minutes until slightly crispy and remove from pan.
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.
