Chicken with stir-fried vegetables, ginger and cashew nuts
Tender chicken stir-fried with crisp vegetables, enhanced with ginger and cashew nuts for a flavourful and balanced dish.
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Ingredients
Portions:
4
200 g
chicken breast strips
30 g
tapioca flour
2 tbsp
high-quality sunflower oil
50 g
yellow pepper, sliced
50 g
red pepper, sliced
40 g
courgette, sliced
30 g
onion, sliced
30 g
orange carrot, julienned
30 g
wood ear mushrooms, soaked and sliced
20 g
cashew nuts
1 tbsp
fish sauce
1 tbsp
oyster sauce
1 tbsp
fresh ginger, grated
2 clove
garlic, minced
1 pinch
fine salt
1 pinch
ground white pepper
5 g
fresh chives, chopped
5 g
fresh coriander, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a medium bowl, coat 200 g chicken breast strips with 30 g tapioca flour and set aside.
- Heat 2 tbsp high-quality sunflower oil in a large skillet over medium-high heat. Add the chicken and stir-fry until lightly browned, about 5 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add 50 g yellow pepper, 50 g red pepper, 40 g courgette, 30 g onion, 30 g orange carrot, and 30 g wood ear mushrooms. Stir-fry for 5 minutes until vegetables are crisp-tender.
- Return the chicken to the skillet. Add 20 g cashew nuts, 1 tbsp fish sauce, 1 tbsp oyster sauce, 1 tbsp fresh ginger, and 2 clove garlic. Stir-fry for another 3 minutes until everything is well combined and heated through.
- Season with 1 pinch fine salt and 1 pinch ground white pepper. Garnish with 5 g fresh chives and 5 g fresh coriander before serving.
Ensure the vegetables remain crisp by not overcooking them. The dish is best served immediately while hot.