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Ingredients
- Serves 1 person
For the chicken:
180g skinless, boneless chicken thigh
1/8 tsp salt
1/8 tsp white pepper
1 ½ tsp Chinese wine
1 tsp corn flour
For the dressing:
2 tbsp low gluten soy sauce
1 tbsp honey
1 tsp rice vinegar
1 tsp hoisin sauce
1 tsp red chilli, chopped
¾ tsp garlic, grated
¾ tsp ginger, grated
¼ tsp sesame oil
30g roasted cashew nuts
For the vegetables:
80g broccoli, in florets
40g carrots, in batons
1/8 tsp salt
½ tbsp olive oil
Stir-Fried Chicken and Cashews in Honey Soy
Just like the famous Kung Pao chicken, this Stir-Fried Chicken and Cashews in Honey Soy is really easy to whip up on busy weekdays. It offers a crunchy, savory treat that pairs well with many different sides. High in protein, fibre and vitamins, this flavorful low-carb dish boasts of great textures with moist chicken and crunchy roasted cashews and will definitely be one of the dishes you won’t hesitate to cook again.
- Easy
- 6 min
- 12 min
- 10 min
- 3 steps
- 18 Ingredients
- Easy
- 3 steps
- 18 Ingredients
- 6 min
- 12 min
- 10 min
Instructions
-
Marinate the Chicken
- Season the chicken with salt, pepper, Chinese wine and cornstarch and set aside.
-
Make the Sauce & Steam the Veggies
- In a medium bowl, mix the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, garlic, chilli and ginger.
- Steam or boil the carrots and broccoli until tender and bright – 3-4 minutes. Season with salt and olive oil.
-
Cook the Chicken
- Heat a non-stick pan over medium heat, and when hot add the chicken, stir-frying until it has begun to brown, about 5-6 minutes.
- Add the cashew nuts and sauce, stirring until the sauce has thickened. Remove from heat
Plate and Serve!
Place the chicken on a plate, accompanied by the steamed veggies.
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Ingredients
- Serves 1 person
-
For the chicken:
180g skinless, boneless chicken thigh
1/8 tsp salt
1/8 tsp white pepper
1 ½ tsp Chinese wine
1 tsp corn flour
For the dressing:
2 tbsp low gluten soy sauce
1 tbsp honey
1 tsp rice vinegar
1 tsp hoisin sauce
1 tsp red chilli, chopped
¾ tsp garlic, grated
¾ tsp ginger, grated
¼ tsp sesame oil
30g roasted cashew nuts
For the vegetables:
80g broccoli, in florets
40g carrots, in batons
1/8 tsp salt
½ tbsp olive oil
Nutrition
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