Ingrédients
- Shredded chicken breast, cut into strips1 kilogram
- Garlic clove2 cloves
- Olive oil or soy oil3 tablespoons
Moutarde2 tablespoons
Yaourt0.5 cup
Orange1 piece
Citron1 piece
Miel2 tablespoons
Vinaigre2 tablespoons
Sauce soja2 tablespoons
Concentré de tomate2 tablespoons- Colored peppers, red, green, and yellow cut lengthwise3 pieces
- Carrot, cut lengthwise2 pieces
- Onion, cut lengthwise1 piece
Eau1 cup
Maïzena1 tablespoon- Salt and spices0
Gingembre frais1 piece- Cashew nuts, roasted100 grams
Mesures
- 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 minutesMatériel requis:🍳Non-stick pot - 2
In another pot, add the remaining oil and sauté the onion, colored peppers, and carrot until medium cooked.
5 minutesMatériel requis:
Marmite - 3
Place the chicken in a serving pot over heat and add the vegetables on top.
5 minutes - 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 minutes - 5
Place in the oven about 30 minutes before serving, until the pot boils and the sauce thickens slightly and the ingredients blend.
30 minutes - 6
When serving, sprinkle the roasted cashews on top.
1 minutes
Faits nutritionnels
Moutardepour 100gYaourtpour 100gOrangepour 100gCitronpour 100gMielpour 100gVinaigrepour 100gSauce sojapour 100gConcentré de tomatepour 100gEaupour 100gMaïzenapour 100gGingembre fraispour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.