Delicious chicken with cashew and beans
Ingredients
400 gram chicken breast
200 gram Mie
1 red pepper
350 gram green or yellow beans (we have used yellow which are some sweeter of taste)
150 gram unsalted cashew nuts
Splash of sunflower oil
Pinch of salt
Marinade
100 ml sherry
100 ml soy
1 tablespoon cornstarch
1 teaspoon sambal
1 teaspoon ginger powder
1 crushed garlic toe.
Instructions
Stir the ingredients for the marinade together in a bowl. Cut the chicken breast into cubes,
Stir through the marinade and leave for fifteen minutes or longer.
Cut the beans in two or threes and blanch them 5 minutes in boiling water with a little salt and drain.
Cut the pepper into thin strips.
Heat a wok with a little oil.
Let the chicken drain into a sieve (catch the marinade on) and fry the strips.
Quickly in hot oil. Scoop them into a plate, and cover it with aluminum foil.
Put the peppers and beans in the wok and stir fry for 5 minutes.
Gently pour the marinade and simmer for a few minutes until
The vegetable dente is.
Add some extra soy or sherry to taste, or both.
Put the chicken and the Mie, scoop through each other and warm well.
Sprinkle at the last moment, the cashew nuts over it.
Ingredients
400 gram chicken breast
200 gram Mie
1 red pepper
350 gram green or yellow beans (we have used yellow which are some sweeter of taste)
150 gram unsalted cashew nuts
Splash of sunflower oil
Pinch of salt
Marinade
100 ml sherry
100 ml soy
1 tablespoon cornstarch
1 teaspoon sambal
1 teaspoon ginger powder
1 crushed garlic toe.
Instructions
Stir the ingredients for the marinade together in a bowl. Cut the chicken breast into cubes,
Stir through the marinade and leave for fifteen minutes or longer.
Cut the beans in two or threes and blanch them 5 minutes in boiling water with a little salt and drain.
Cut the pepper into thin strips.
Heat a wok with a little oil.
Let the chicken drain into a sieve (catch the marinade on) and fry the strips.
Quickly in hot oil. Scoop them into a plate, and cover it with aluminum foil.
Put the peppers and beans in the wok and stir fry for 5 minutes.
Gently pour the marinade and simmer for a few minutes until
The vegetable dente is.
Add some extra soy or sherry to taste, or both.
Put the chicken and the Mie, scoop through each other and warm well.
Sprinkle at the last moment, the cashew nuts over it.