Cashew Chicken in Honey Sauce

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 20 mins
Total Time 3 hrs 40 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 chicken breasts

For the marinade:

  • 2 tablespoon corn starch
  • 2 tablespoon soy sauce
  • 2 tablespoon sesame oil
  • 1 teaspoon rice vinegar

For the sauce:

  • 1 tablespoon corn starch
  • 1 ½ tablespoon rice vinegar
  • 90 g honey
  • 3 tablespoon soy sauce
  • 1 tablespoon chili paste, red
  • 125 ml chicken broth

Also:

  • 2 tablespoon peanut oil
  • 1 head broccoli
  • 1 large onion (s), sweet
  • 2 bell pepper (s)
  • 3 clove (s) garlic
  • 0.25 teaspoon ¼ chilli flakes
  • 150 g cashew nuts, lihtly toasted

For the set:

  • 2 teaspoons sesame seeds, toasted
  • 2 spring onions, cut into rings
Cashew Chicken in Honey Sauce
Cashew Chicken in Honey Sauce

Instructions

  1. Mix the ingredients for the marinade, cut the chicken breast into 2 cm cubes and marinate in the refrigerator for 2-3 hours.
  2. Mix the ingredients for the sauce in a small bowl and set aside.
  3. Divide the broccoli into small florets, cut the bell pepper into 2 cm pieces, dice the onion, dice the garlic finely.
  4. Drain the marinade and pat the chicken breast cubes dry with kitchen paper. Heat 1 tablespoon of oil in a wok, fry the chicken breast cubes for 8-10 minutes while stirring and then set aside on a plate.
  5. Heat another tablespoon of oil in the wok and stir-fry the broccoli, bell pepper and onions for 3 - 4 minutes. Add the garlic and chilli flakes and stir for 1 min. Reduce the heat, add the chicken breast cubes and sauce and reduce for 3 - 4 minutes while stirring. Turn off the heat and stir in the cashews.
  6. Serve with jasmine rice and garnish with roasted sesame seeds and spring onions.

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