Ingredients
- Shredded chicken breast, cut into strips1 kilogram
- Garlic clove2 cloves
- Olive oil or soy oil3 tablespoons
Mustard2 tablespoons
Yogurt0.5 cup
Orange1 piece
Lemon1 piece
Honey2 tablespoons
Vinegar2 tablespoons
Soy Sauce2 tablespoons
Tomato Paste2 tablespoons- Colored peppers, red, green, and yellow cut lengthwise3 pieces
- Carrot, cut lengthwise2 pieces
- Onion, cut lengthwise1 piece
Water1 cup
Cornstarch1 tablespoon- Salt and spices0
Fresh Ginger1 piece- Cashew nuts, roasted100 grams
Steps
- 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 minRequired Tools:🍳Non-stick pot - 2
In another pot, add the remaining oil and sauté the onion, colored peppers, and carrot until medium cooked.
5 minRequired Tools:
Pot - 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
Nutrition Facts
Mustardper 100gYogurtper 100gOrangeper 100gLemonper 100gHoneyper 100gVinegarper 100gSoy Sauceper 100gTomato Pasteper 100gWaterper 100gCornstarchper 100gFresh Gingerper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.