To achieve perfect stir-fried poultry, it's essential to carefully slice boneless meat into uniform pieces to ensure even cooking and juiciness. Yellow bean paste, crafted from soybeans, is one of the most nutritious legumes renowned for its high protein content and adds a flavourful depth to the dish.
Serves: 4, Preparation time: 15 mins, Cooking time: 10 mins
When you're set to begin cooking, your tabletop should be stocked with
🐔 1lb (450g) skinless and boneless chicken breasts
🌶️ 1 fresh green chili
🟡 3 tablespoons yellow bean paste
🥢 1.5 tablespoons soy sauce
🍯 2 tablespoons honey
🍷 1.5 tablespoons dry sherry
🌽 2 teaspoons cornflour
🫒 2 tablespoons virgin olive oil
🥜 2oz (50g) cashew nuts
Cooking Notes:
Begin by slicing the chicken into thin, uniform strips.
Slice the chili into fine rings after removing the seeds.
In a mixing bowl, combine yellow bean paste, soy sauce, honey, and sherry.
Mix cornflour with water until smooth, and then add it to the paste mixture.
Heat half of the oil in a wok or frying pan over low heat, and brown the cashews evenly before removing them.
Increase the heat, add the remaining oil, and stir-fry the chicken and chili until sealed.
Pour the sauce into the pan and stir until the chicken is evenly coated and the sauce thickens.
Finally, add the cashew nuts and serve promptly.
Calories per serving: 315, Low in Cholesterol, High in Protein from Chicken and Soya Beans.
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