Brussels sprouts-vegetables with chicken

Name: Brussels sprouts-vegetables with chicken
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 ml sweet-hot Asian sauce (e.g. chilli sauce for chicken); 3 TABLESPOONS Lime juice; 450 g Chicken filet; 400 g Brussels sprouts; 7-10 Tbsp Salt; 100 g Shallots; 1 red and yellow peppers (approx. 200 g each); 50 g Cashew nuts; 2 TABLESPOONS Oil; 1 TEASPOON demerara sugar; 200 ml Vegetable broth (instant); 2 TEASPOONS Soy sauce; 7-10 Tbsp Cling film

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 ml sweet-hot Asian sauce (e.g. chilli sauce for chicken)
3 TABLESPOONS Lime juice
450 g Chicken filet
400 g Brussels sprouts
7-10 Tbsp Salt
100 g Shallots
1 red and yellow peppers (approx. 200 g each)
50 g Cashew nuts
2 TABLESPOONS Oil
1 TEASPOON demerara sugar
200 ml Vegetable broth (instant)
2 TEASPOONS Soy sauce
7-10 Tbsp Cling film

Directions

1
Mix the Asian sauce and 2 tablespoons of lime juice. Wash the chicken fillets, dab dry and spread with the asia sauce. Cover with cling film and marinate for about 30 minutes. Clean the Brussels sprouts, cut the stems crosswise.
2
Wash cabbage and cook in boiling salted water for 15-20 minutes. In the meantime peel and possibly halve the shallots. Quarter peppers, remove seeds, wash and cut into strips. Roast the cashew nuts in a pan without fat until golden brown, remove.
3
Heat the oil in a frying pan and fry the chicken fillets for about 15 minutes, turning them over until golden brown. Remove and keep warm. Fry the shallots and peppers in the frying fat. Sprinkle with sugar and allow to caramelize briefly.
4
Drain and add the Brussels sprouts. Deglaze vegetables with stock and cook for another 5 minutes. Season to taste with soy sauce and 1 tablespoon lime juice, fold in roasted cashew nuts. Arrange chicken and vegetables on plates.
5
Basmati rice tastes good with it.