Ingredientes
- Chicken breast fillet, cut300 grams
- Unsalted cashews0.3 cup
- Fresh broccoli250 grams
- Carrots, sliced2 pieces
- Red bell pepper, sliced thin1 piece
Brote de bambú0.5 cup- Medium onion, sliced thin1 piece
Aceite vegetal2 teaspoons
Salsa de soja ligera1 tablespoon
Vinagre2 teaspoons- Freshly squeezed orange juice0.5 cup
Azúcar moreno1 teaspoon
Maicena2 teaspoons
Pasos
- 1
Mix the sauce ingredients well in a bowl until the cornstarch dissolves.
5 minutosHerramientas necesarias:🍳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 minutosHerramientas necesarias:
Sartén - 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 minutos - 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 minutos - 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 minutos - 6
Serve the dish warm with white rice.
5 minutos
Datos nutricionales
Brote de bambúpor 100gAceite vegetalpor 100gSalsa de soja ligerapor 100gVinagrepor 100gAzúcar morenopor 100gMaicenapor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.