Zutaten
- Shredded chicken breast, cut into strips1 kilogram
- Garlic clove2 cloves
- Olive oil or soy oil3 tablespoons
Senf2 tablespoons
Joghurt0.5 cup
Orange1 piece
Zitrone1 piece
Honig2 tablespoons
Essig2 tablespoons
Sojasauce2 tablespoons
Tomatenmark2 tablespoons- Colored peppers, red, green, and yellow cut lengthwise3 pieces
- Carrot, cut lengthwise2 pieces
- Onion, cut lengthwise1 piece
Wasser1 cup
Maisstärke1 tablespoon- Salt and spices0
Frischer Ingwer1 piece- Cashew nuts, roasted100 grams
Schritte
- 1
In a non-stick pot, place the chicken pieces over high heat until they dry, then add the blended garlic with yogurt, vinegar, mustard, lemon zest, and juice, 1 tablespoon of oil, grated fresh ginger, spices, and salt until cooked.
5 MinBenötigte Werkzeuge:🍳Non-stick pot - 2
In another pot, add the remaining oil and sauté the onion, colored peppers, and carrot until medium cooked.
5 MinBenötigte Werkzeuge:
Topf - 3
Place the chicken in a serving pot over heat and add the vegetables on top.
5 Min - 4
Add the cup of water mixed with tomato paste, cornstarch, honey, orange zest, and juice, and soy sauce, and pour over the chicken and vegetable mixture.
5 Min - 5
Place in the oven about 30 minutes before serving, until the pot boils and the sauce thickens slightly and the ingredients blend.
30 Min - 6
When serving, sprinkle the roasted cashews on top.
1 Min
Nährwertangaben
Senfpro 100gJoghurtpro 100gOrangepro 100gZitronepro 100gHonigpro 100gEssigpro 100gSojasaucepro 100gTomatenmarkpro 100gWasserpro 100gMaisstärkepro 100gFrischer Ingwerpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.