Summary

Ingredients

• 600 g chicken breast

For the marinade:

• 2 tablespoon soy sauce, light
• 1 tablespoon apple cider vinegar
• 1 tablespoon cornstarch

For the vegetables:

• 100 g cashew nuts
• 100 g beans, reen, frozen
• 1 vegetable onion (s)
• 3 carrot (s)
• 3 bell pepper (s)
• 1 piece (s) ginger, the size a walnut
• 1 clove garlic
• 1 teaspoon salt
• 1 teaspoon sugar

For the sauce:

• 1 tablespoon cornstarch
• 2 tablespoon soy sauce, light
• 2 tablespoon oyster sauce
• 250 ml chicken broth
• 1 tablespoon sesame oil
• 1 N / A Thai chilli pepper (s)
• Sunflower oil for frying

Print Recipe Pin Recipe

Instructions

1. Cut the 600 g chicken breast crosswise into 0.5 cm wide slices.
2. In a bowl, combine the sliced chicken with apple cider vinegar, light soy sauce, and cornstarch. Cover and refrigerate for 15 minutes while you prepare the other ingredients.
3. For the sauce, whisk together cornstarch, soy sauce, oyster sauce, chicken stock, and sesame oil in a bowl. If desired, stir in a finely chopped chilli pepper.
4. Cut peppers into cubes and slice carrots. Cut the onion lengthwise into eighths, then halve and separate into individual layers.
5. Bring water to a boil in a pot over high heat. Add the defrosted green beans and cook for 3-4 minutes. Remove with a slotted spoon and set aside.
6. In the same boiling water, add the marinated chicken and cook for 3 minutes. Remove with a slotted spoon and set aside.
7. In a wok or large pan over high heat, add a small amount of sunflower oil and toast the cashew nuts for 2-3 minutes until light brown. Transfer to a plate.
8. In the same wok or pan over medium heat, add vegetable oil. Finely chop and add the ginger and garlic, frying for 1 minute until fragrant.
9. Add the onions, peppers, and carrots to the pan, seasoning with salt and sugar.
10. Cover with a lid and steam the vegetables over medium heat for 4-5 minutes until tender-crisp.
11. Add the cooked chicken, cooked green beans, roasted cashews, and the prepared sauce to the pan. Mix well and bring to a boil over medium-high heat, stirring for about 1 minute.
12. Serve over cooked rice.