A delicious dish of tender meat, crunchy cashew nuts and juicy vegetables. You can easily change the recipe if you take peeled king prawns instead of chicken and add them to the green pepper pan.
It is necessary
- - 4 chicken breast fillets;
- - 1 bunch of onions;
- - fresh ginger root (2.5 cm);
- - 100 g cashew nut;
- - 2 green peppers;
- - 80 g cherry tomatoes;
- - 2 tbsp. tablespoons of olive oil;
- - 2 tbsp. spoons of soy sauce;
- - 2 tbsp. spoons of sherry;
- - 1 teaspoon of corn flour.
Instructions
Step 1
Finely chop a bunch of onions and peel and cut the ginger root into thin slices. Cut the tomatoes into small pieces and set aside. Heat the oil in a wok or large skillet, add the onion and ginger and cook over high for 2 minutes.
Step 2
Toss cashew nuts and chicken pieces. Cook for 3 minutes, until chicken slices are tender. Add green peppers and tomatoes, peeled and chopped into small pieces, and fry for another 3 minutes.
Step 3
Stir the soy sauce, sherry, and flour in a small bowl until smooth. Pour the prepared mixture into the wok and cook for 1 minute, until the sauce is thick and the chicken slices are well saturated. Serve the rice noodle platter.
