Ingredients
people
- 400 gram chicken breast (diced)
- 2 tsp cornstarch
- 1½ tsp rice vinegar
- 1 tbsp oyster sauce
- 2 tsp dark soy sauce
- 4 tbsp water
- 2 tsp white pepper
- 2 tsp sugar
- 2 tsp sesame oil
- 300 gram (green) vegetables
- 1 onion (finely chopped)
- 1 tbsp fresh ginger (grated)
- 100 gram cashews (unsalted)
- 200 gram white rice
- oil, white pepper and salt
- optional: spring onion and/or sesame seeds to garnish
Equipment
- Saucepan
- Wok
INSTRUCTIONS (how to make this recipe):
- Cook the rice according to the instructions on the package.
- If necessary, first marinate the chicken in the baking soda as described in the article, rinse, pat dry and place in a large bowl with the corn starch and 1 tsp of rice vinegar. Leave to marinate for 5 minutes.
- Meanwhile, put a saucepan filled with water and a pinch of salt on the heat and bring to the boil.
- Prepare the wok sauce ahead of time. Combine the oyster sauce, soy sauce, water, white pepper, sugar, ½ tsp rice vinegar, sesame oil and a pinch of salt in a large bowl and mix well.
- At the same time, blanche the vegetables for a few minutes until al dente.
- When the chicken is finished marinating, heat some oil in a wok and sauté the onion and ginger.
- Add the chicken, fry briefly and then add the sauce. Stir briefly and then add the vegetables. Finally, add the cashew nuts and mix well.
- Serve the chicken and vegetables with cooked rice and garnish with sesame seeds or thin spring onion rings to taste. Enjoy your meal!
Nutrition information per portion
Calories: 514kcal | Carbohydrates: 55g | Proteins: 30g | Fats: 16g | Saturated fats: 3g
Labels/ brands in this article can be due to a paid collab. Some links on this page can be affiliate links. Read more: disclaimer.