Pointed Cabbage and Cashew Stir Fry with Honey and Chili Chicken
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g pointed cabbae
- 1 piece (s) ginger root, approx. 20 g
- 1 clove garlic
- 2 chilli pepper (s), red
- 5 tablespoon honey, liquid
- 2 tablespoon hoisin sauce
- 1 lime (s), juice it
- 6 tablespoon apple juice
- 100 g cashew nuts, unsalted
- 600 g chicken fillet (s)
- 2 tablespoons oil
- 2 teaspoons cornstarch
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean and wash the pointed cabbage, halve and cut into fine strips from the stalk. Peel the ginger and garlic, chop very finely. Clean the chilli, cut lengthways, core, wash, cut into very fine rings. Mix the chilli with honey, hoisin sauce, lime and 5 tablespoon apple juice. Roughly chop the cashew nuts. Wash the meat, pat dry, dice.
- Roast cashew nuts in a pan without fat, turning, remove. Heat the oil in the pan. Fry the chicken in portions until golden brown and remove.
- Briefly sauté the ginger and garlic in the hot frying fat. Briefly sauté the cabbage. Deglaze with chili sauce and simmer for 2 - 3 minutes. Stir the starch with 1 tablespoon apple juice until smooth, thicken the sauce. Add the chicken and heat briefly. Season well with salt and pepper. Serve sprinkled with cashew nuts.
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