Ingredienti
- Chicken breast fillet, cut300 grams
- Unsalted cashews0.3 cup
- Fresh broccoli250 grams
- Carrots, sliced2 pieces
- Red bell pepper, sliced thin1 piece
Germogli di bambù0.5 cup- Medium onion, sliced thin1 piece
Olio vegetale2 teaspoons
Salsa di soia leggera1 tablespoon
Aceto2 teaspoons- Freshly squeezed orange juice0.5 cup
Zucchero di canna1 teaspoon
Amido di mais2 teaspoons
Passi
- 1
Mix the sauce ingredients well in a bowl until the cornstarch dissolves.
5 minUtensili necessari:🍳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 minUtensili necessari:
Padella - 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
Fatti nutrizionali
* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

