Ingredients
- Chicken breast fillet, cut300 grams
- Unsalted cashews0.3 cup
- Fresh broccoli250 grams
- Carrots, sliced2 pieces
- Red bell pepper, sliced thin1 piece
Bamboo Shoots0.5 cup- Medium onion, sliced thin1 piece
Vegetable Oil2 teaspoons
Light Soy Sauce1 tablespoon
Vinegar2 teaspoons- Freshly squeezed orange juice0.5 cup
Brown sugar1 teaspoon
Cornstarch2 teaspoons
Steps
- 1
Mix the sauce ingredients well in a bowl until the cornstarch dissolves.
5 minRequired Tools:🍳Bowl - 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.
5 minRequired Tools:
Frying Pan - 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 min - 4
Fry the chicken pieces in the same frying pan for a few minutes until they change color. Then add the broccoli, carrots, red pepper, and bamboo shoots, and keep the pan on the heat until the vegetables are tender but still crunchy.
5 min - 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 min - 6
Serve the dish warm with white rice.
5 min
Nutrition Facts
Bamboo Shootsper 100gVegetable Oilper 100gLight Soy Sauceper 100gVinegarper 100gBrown sugarper 100gCornstarchper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.