Chicken with Cashew Nuts and Crunchy Vegetables
This Asian cashew chicken with crunchy vegetables is a pure joy to share! I remember the first time I tasted this dish in a small stall in Bangkok—a blend of sweet and savory flavors that instantly won me over. You'll love the tender chicken, the crunch of the cashews, and the freshness of the bell peppers, all wrapped in a delicate soy-honey sauce. It's a dish that comes together in no time, perfect for a weekday dinner or to impress your friends. Serve it with fragrant rice, and you'll have a complete, balanced meal, 100% halal, of course.
Ingredients
- chicken breast400 g
- cashew nuts100 g
- red bell pepper1
- green bell pepper1
- onion1
- carrot1
- garlic cloves2
- fresh ginger1 piece (2 cm)
- halal soy sauce3 tablespoons
- sesame oil1 tablespoon
- honey1 tablespoon
- cornstarch1 tablespoon
- water3 tablespoons
- basmati rice200 g
Nutrition
Instructions
- 1
Cut the chicken into cubes, slice the bell peppers, onion, carrot, garlic, and ginger.
- 2
In a bowl, mix the halal soy sauce, sesame oil, honey, cornstarch, and water to form a sauce.
- 3
Heat a wok or large pan over high heat with a little oil. Sear the chicken for 3-4 minutes, then remove it.
- 4
In the same wok, sauté the garlic and ginger for 30 seconds, add the vegetables and cashews. Stir-fry for 3 minutes.
- 5
Return the chicken, pour in the sauce, and stir until the sauce thickens and coats everything (about 2 minutes).
- 6
Serve immediately over cooked basmati rice.
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