Ingredientes
- Shredded chicken breast, cut into strips1 kilogram
- Garlic clove2 cloves
- Olive oil or soy oil3 tablespoons
Mostarda2 tablespoons
Iogurte0.5 cup
Laranja1 piece
Limão1 piece
Mel2 tablespoons
Vinagre2 tablespoons
Molho de soja2 tablespoons
Extrato de tomate2 tablespoons- Colored peppers, red, green, and yellow cut lengthwise3 pieces
- Carrot, cut lengthwise2 pieces
- Onion, cut lengthwise1 piece
Água1 cup
Amido de milho1 tablespoon- Salt and spices0
Gengibre fresco1 piece- Cashew nuts, roasted100 grams
Passos
- 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.
recipe.minutesUtensílios necessários:🍳Non-stick pot - 2
In another pot, add the remaining oil and sauté the onion, colored peppers, and carrot until medium cooked.
recipe.minutesUtensílios necessários:
Panela - 3
Place the chicken in a serving pot over heat and add the vegetables on top.
recipe.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.
recipe.minutes - 5
Place in the oven about 30 minutes before serving, until the pot boils and the sauce thickens slightly and the ingredients blend.
recipe.minutes - 6
When serving, sprinkle the roasted cashews on top.
recipe.minutes
Fatos nutricionais
Mostardapor 100gIogurtepor 100gLaranjapor 100gLimãopor 100gMelpor 100gVinagrepor 100gMolho de sojapor 100gExtrato de tomatepor 100gÁguapor 100gAmido de milhopor 100gGengibre frescopor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.