Honey Cashew Chicken

• porciones: Serves 4
• tiempo total: 15 minutes

Ingredientes

Don’t you even dare let this one get dusty in your saved folder. 52g protein per serving AND tastes like a takeaway. winwinwin.

650g chicken breast, cut into very thin strips

1 tbsp dark soy sauce

1 tsp white pepper

2 heaped tbsp cornflour

handful of cashews

1 onion, cut into chunks

1 red bell pepper, cut into chunks

1 green bell pepper, cut into chunks

1 thumb-sized piece ginger, minced

2 large garlic cloves, minced

For the glaze:

2 tbsp dark soy sauce

2 tbsp light/reg soy sauce

1 tbsp honey

1 tbsp rice vinegar

1 tsp fish sauce

optional) spring onions + sesame seeds to serve

rice of choice

Instrucciones

Prep your veggies. Mix all the glaze ingredients together in a small jar or bowl and set aside. Toss the chicken with the soy sauce, then cornflour, pepper and a good pinch of salt.

Heat a drizzle of neutral oil in a large wok or frying pan over high heat. Add the cashews and toast for 2–3 minutes, tossing often, until golden. Remove and set aside.

Re-oil if needed, then add the chicken. It may clump together slightly, so use tongs to separate as it cooks. Fry for 5–6 minutes until golden and cooked through. Remove from the pan.

Re-oil again, then add the onion and cook for 2–3 minutes until starting to soften. Add the peppers and ginger and stir-fry for 4–5 minutes, then add the garlic and cook for another 30 seconds.

Return the chicken and cashews to the pan, pour over the glaze and toss everything together until sticky and glossy.

Serve over rice and finish with spring onions + sesame seeds if you like.

ENJOY!