390 kcalCashew Nut Chicken
25 min serves 6
Dairy-Free
25gprotein42gcarbs15gfat
Ingredients
- •2 cups carrots
- •1 cup cashew nuts
- •1 heart celery
- •2 chicken breasts
- •chili flakes
- •1½ tablespoons chili paste
- •rice
- •4 cloves garlic
- •8 oz mushroom
- •½ onion
- •2 tablespoons oyster sauce
- •1 peppers
- •1 tablespoon soy sauce
- •1 teaspoon sugar
- •1 tablespoon vegetable oil
- •1 teaspoon vinegar
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Method
From foodista.com — read the original
- Heat up a wok and vegetable oil. When the oil is hot, add garlic and brown it.
- Add chicken and cook them till they all cooked through,
- Add onion and mushroom and saute them till translucent
- Add all other vegetable and seasonings except chili paste.
- Saute for about 10 mins and add chili paste. If it's too dry, add 1 tablespoon of chicken stock or water to lighten the paste. When it's all mixed well, turn off the heat.
- Add cilantro and cashew nuts.
- Served with warm rice
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com