A great classic of Sino-Western cuisine that combines the succulence of chicken with the toasted crunch of cashews. Inspired by the ancient traditions of Sichuan, this dish perfectly balances the savory flavor of soy sauce with a delicate hint of honey. Vibrant bell peppers and the aroma of spring onions complete an intense and harmonious blend of Eastern flavors. A surprising explosion of taste, ideal for those seeking a balanced main course rich in textures and exotic character
Cut the chicken breast into bite-sized pieces and place it in a bowl with the corn starch and half of the soy sauce. Mix well and let it marinate for 15 minutes
2
Slice the spring onions and bell peppers into thin strips, then set aside
3
Toast the cashews with a drizzle of oil for 2–3 minutes in a large skillet or wok, then set them aside
4
Heat the oil and brown the chicken over high heat for 5–6 minutes, until golden. Remove it from the pan and set aside
5
In the same pan, sauté the spring onion for 1 minute. Add the bell peppers and cook for 5–7 minutes: they should remain slightly crunchy
6
Return the chicken to the pan, add the honey, the remaining soy sauce, and a little water, then let the flavors combine for 2–3 minutes
7
Add the toasted cashews, stir-fry over high heat for 1 minute, and serve piping hot
Storage
Chicken with cashews and bell peppers can be stored in the refrigerator, sealed in an airtight container, for up to 2 days.
Freezing is not recommended in order to best preserve the crunchy texture of the cashews and the freshness of the bell peppers.
Cost
The cost of this recipe is mainly influenced by the presence of nuts, which are the most premium ingredient. The other components are common products that can be found at very affordable prices
Health
This dish offers a good balance of lean proteins and plant-based fiber, although its calorie content is increased by the use of cashews and honey. The sodium content of soy sauce suggests moderate consumption for those following a low-sodium diet
AuthorEditorial staff - Luca M.
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