Cashew Chicken for Diet

Nasser HaddadCuisinier

Ingrédients

• 300 grams chicken breast fillet, chopped
  300 grams
• 1/4 cup unsalted cashews
  0.3 cup
• 250 grams fresh broccoli
  250 grams
• 2 carrots, sliced
  2 pieces
• 1 red bell pepper, sliced thinly
  1 piece
• 1/2 cup bamboo shoots
  0.5 cup
• 1 medium onion, sliced thinly
  1 piece
• 2 teaspoons vegetable oil
  2 teaspoons
• 1 tablespoon light soy sauce
  1 tablespoon
• 2 teaspoons vinegar
  2 teaspoons
• 1/2 cup fresh orange juice
  0.5 cup
• 1 teaspoon brown sugar
  1 teaspoon
• 2 teaspoons cornstarch
  2 teaspoons

Mesures

1. 1

   Mix the sauce ingredients well in a bowl until the cornstarch dissolves.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   In a frying pan, heat the vegetable oil and fry the cashews until they turn light brown, then remove from the oil and set aside in a bowl.

   Matériel requis:

   Poêle à frire

   5 minutes
3. 3

   In the same frying pan, fry the onion over high heat until it becomes soft and golden. Then remove and add to the bowl with the cashews.

   5 minutes
4. 4

   Fry the chicken pieces in the same frying pan for a few minutes until they change color. Then add the broccoli, carrots, red bell pepper, and bamboo shoots, and keep the pan on the heat until the vegetables are tender but still crunchy.

   5 minutes
5. 5

   Pour the sauce over the chicken and vegetables and stir for a few minutes until it thickens slightly, then add the onion and cashews and stir the mixture for a minute before turning off the heat.

   5 minutes
6. 6

   Serve the dish warm with white rice.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques