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🍽️ Asian Chicken Pan with Cashew Nuts

433 kcal · 30 min · 4 servings

Ingredients

• 200 g whole grain basmati rice
• salt
• 1 green bell pepper
• 3 spring onions
• 1 green chili
• 1 piece ginger (2–3 cm)
• 600 g chicken breast fillet
• 4 tbsp sesame oil
• 75 g cashew nuts
• 4 tbsp lime juice
• 2 tbsp light soy sauce

Instructions

1. 1. Cook the basmati rice in five times the amount of salted water, exactly according to the instructions on the package.
2. 2. Clean and wash the bell peppers and spring onions. Cut the bell peppers into pieces and the spring onions into rings. Cut the chili peppers lengthwise, remove the seeds, wash them, and slice them. Peel the ginger and chop it finely.
3. 3. Wash the chicken breast fillets, pat them dry, and cut them into small pieces. Heat the sesame oil in a deep pan or wok. Fry the meat in it for 2 to 3 minutes over high heat, then remove it.
4. 4. Add the prepared ingredients and the cashew nuts to the pan and fry them, stirring, for about 3 minutes over high heat. Return the meat to the pan. Add lime juice, soy sauce, and about 5 tablespoons of water. Let the mixture come to a brief boil and serve with the rice.

Nutrition per serving

• kcal: 433
• Protein: 42 g · Fett/Fat: 20 g · Carbs: 22 g