Cashew Chicken with Bell Peppers
Cashew Chicken with Bell Peppers recipe
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breasts
cubed |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cornstarch
|
|
| 3 | each |
green bell peppers
cut up |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
soy bean paste
|
* |
| 1 | tablespoon |
sugar
|
|
| 2 | tablespoons |
rice vinegar
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breasts
cubed |
|
| 5 | ml |
salt
|
|
| 5 | ml |
cornstarch
|
|
| 3 | each |
green bell peppers
cut up |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
soy bean paste
|
* |
| 15 | ml |
sugar
|
|
| 3E+1 | ml |
rice vinegar
|
|
| 2.5 | ml |
salt
|
|
Directions
Mix the above ingredients well and set aside.
Cook chicken in a little oil and minced garlic.
When the chicken is no longer pink, add the bamboo shoots and the green pepper to the wok (or fry pan if you don't have a wok).
Cook for a minute or two. Sprinkle a little of the rice wine vinegar over the chicken/veggie mixture and cook another minute.
Add nuts and cook another minute.
Pour sauce over the contents of wok and cook until heated through.
