Chicken and Cashew Sauté

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rice according to instructions

Step 2

Cut the chicken and bell pepper in bite size pieces. Cut the peas in 2/3 pieces. Thinly slice the garlic and grate the ginger.

Step 3

Prepare the sauce by mixing the soya sauce, sugar, water, sesame oil and Tabasco. Add the cornstarch and mix well.

Step 4

In a wok or a big pan, heat up the oil on high heat and add the chicken. Cook until golden and put aside.

Step 5

Add a little bit more oil and quickly fry the sugar snap peas, the bell pepper, cashews, garlic and ginger. Fry for 3-4 minutes, then add back the chicken including cooking juice. Decrease the heat to low/medium. Give a stir to the sauce and add to the pan. Let it simmer until the sauce is thick and shiny.