Ingredienti
- Shredded chicken breast, cut into strips1 kilogram
- Garlic clove2 cloves
- Olive oil or soy oil3 tablespoons
Senape2 tablespoons
Yogurt0.5 cup
Arancia1 piece
Limone1 piece
Miele2 tablespoons
Aceto2 tablespoons
Salsa di soia2 tablespoons
Concentrato di pomodoro2 tablespoons- Colored peppers, red, green, and yellow cut lengthwise3 pieces
- Carrot, cut lengthwise2 pieces
- Onion, cut lengthwise1 piece
Acqua1 cup
Amido di mais1 tablespoon- Salt and spices0
Zenzero fresco1 piece- Cashew nuts, roasted100 grams
Passi
- 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 minUtensili necessari:🍳Non-stick pot - 2
In another pot, add the remaining oil and sauté the onion, colored peppers, and carrot until medium cooked.
5 minUtensili necessari:
Pentola - 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
Fatti nutrizionali
Senapeper 100gYogurtper 100gAranciaper 100gLimoneper 100gMieleper 100gAcetoper 100gSalsa di soiaper 100gConcentrato di pomodoroper 100gAcquaper 100gAmido di maisper 100gZenzero frescoper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.