Asian Chicken Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 handful cashew nuts
- 250 g chicken breasts
- 100 g mushrooms (Shiitake), fresh
- 1 bunch spring onion (s), cut into rings, 2 onions also the green
- 1 can bamboo shoot (s), drained
- 1 chilli pepper (s), green, cut into rings
- 2 cloves garlic, finely diced
- 1 piece (s) ginger, about the size a thumb, diced into small s
- 2 ½ tablespoons oil (e.g. peanut oil) for frying
For the sauce:
- 4 tablespoon chili sauce, sweet
- 3 tablespoon wine (plum wine)
- 1 teaspoon cornstarch (heaped )
- 1 teaspoon fish sauce
- 1 teaspoon oil (sesame oil), dark
- 150 ml water
- 4 tablespoon soy sauce (naturally brewed)
- salt
- 125 g rice (e.. basmati)
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions on the packet. In the meantime, roast the cashew nuts in a pan without fat and then set aside.
- Cut the chicken breast into bite-sized pieces and fry them vigorously in hot oil. Then take it out and set it aside.
- Fry the spring onion rings, chilli pepper, garlic and ginger together in the hot oil for about 2 minutes. Then add the shiitake mushrooms and bamboo shoots and fry until the mushrooms are cooked through.
- Mix the sauce ingredients up to the cornstarch, season with salt and cayenne pepper if necessary (salt is not necessary in my opinion). Now add the cornstarch and stir well.
- Return the chicken breast to the pan and add the sauce. Bring to the boil briefly until the sauce has thickened. Finally stir in the cashew nuts.
- Arrange the rice on plates and pour the sauce over them. Serve hot.
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