390 kcalCashew Nut Chicken
25 min serves 6
Dairy-Free
25gprotein42gcarbs15gfat
Ingredients
- •2 cups carrots
- •1 cup cashew nuts
- •1 celery heart
- •2 chicken breasts
- •chili flakes
- •1½ tablespoons chili paste
- •white rice
- •4 cloves garlic
- •8 oz mushroom
- •½ onion
- •2 tablespoons oyster sauce
- •1 bell peppers
- •1 tablespoon soy sauce
- •1 teaspoon sugar
- •1 tablespoon vegetable oil
- •1 teaspoon rice vinegar
- •¼ cup cilantro
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Method
Adapted from foodista.com
- Cook the white rice in a covered saucepan with twice its volume of water over low heat until tender and the water is absorbed, about 18 minutes.
- Heat up a wok and vegetable oil.
- When the oil is hot, add garlic.
- Brown it.
- Add chicken.
- Cook them till they all cooked through.
- Add onion and mushroom.
- Saute them till translucent.
- Add all other vegetable and seasonings except chili paste.
- Saute for about 10 mins.
- 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 by Live Better AI. Adapted from foodista.com.