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

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Instructions

1. Cut the chicken breast crosswise into 0.5 cm wide slices and marinate in apple cider vinegar, light soy sauce and cornstarch.
2. For the sauce, stir together the cornstarch, soy sauce, oyster sauce, chicken stock and sesame oil. If you like, add a chopped chilli pepper.
3. Cut the peppers into cubes and the carrots into slices. Cut the vegetable onion lengthways into eighths, then cut in half and separate into individual layers. Boil the defrosted green beans in water and remove them from the water with a slotted spoon.
4. Cook the marinated chicken in boiling water for about 3 minutes and remove from the water with a slotted spoon.
5. Lightly toast the cashew nuts in a high pan or wok with a little sunflower oil until they are light brown and remove them.
6. Finely chop ginger and garlic and fry in vegetable oil in a pan or wok.
7. Add the onions, peppers and carrots and season with salt and sugar.
8. Steam the vegetables with the lid closed until they are al dente. Add the pre-cooked green beans, roasted cashews, chicken and the sauce. Mix everything together well, bring to the boil once.
9. Serve with cooked rice.