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Thai الطبق الرئيسي

Chicken with Vegetables and Cashew Nuts Stir-Fry

0
15 Min
Easy

Ingredients

-
7 Servings
+

This dish has been optimized for 7 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1 lb
For the sauce
3 cups
water
2 tbsp
Soy sauce 
1 tbsp
Sweet chili sauce
1 tsp
Sugar 
1 tsp
Ginger, finely chopped
2 cubes
Maggi® Chicken Bouillon
3 tbsp
Corn flour 
1 lb
For the stir-fry:
2 tbsp
Vegetable Oil
500 g
Skinned chicken breast fillets
0.75 cup
Broccoli florets
1 Small
Green bell pepper, chopped
1 Small
Red Bell Pepper, chopped
1 cup
Mushrooms, chopped
1 Medium
Onion, finely chopped
0.5 cup
unsalted roasted cashew nuts

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Nutrition Value

Energy
256.87 kcal
Protein
26.59 g
Carbohydrates
13.03 g
Fats
11.86 g
Information per serving
Lets Cook

Instruction

15 Minutes
Step 1
0 Min
Combine all sauce ingredients in a saucepan. Bring to boil with stirring until the sauce thickens. Set aside.
Step 2
0 Min
Heat vegetable oil in a large non-stick saucepan or a wok and fry chicken slices for 4 mins or until they become golden brown in colour. Add all vegetables and stir for another 2 mins.
Step 3
0 Min
Fold the boiling sauce on top and bring to boil then simmer on low heat for 1 min. Add the cashew nuts and stir.
Chicken with Vegetables and Cashew Nuts Stir-Fry

Step 1 of 3

Combine all sauce ingredients in a saucepan. Bring to boil with stirring until the sauce thickens. Set aside.

Chicken with Vegetables and Cashew Nuts Stir-Fry

Step 2 of 3

Heat vegetable oil in a large non-stick saucepan or a wok and fry chicken slices for 4 mins or until they become golden brown in colour. Add all vegetables and stir for another 2 mins.

Chicken with Vegetables and Cashew Nuts Stir-Fry

Step 3 of 3

Fold the boiling sauce on top and bring to boil then simmer on low heat for 1 min. Add the cashew nuts and stir.

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