Chili chicken with cashew nuts

Name: Chili chicken with cashew nuts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Chicken breast fillet; 2-3 TABLESPOONS sweet-hot chili sauce; 600 g Choi Sum (Asian cauliflower alternatively Pak Choi or chard); 1 (approx. 20 g) garlic clove, 1 piece of ginger; 50 g Cashew nuts; 2 TABLESPOONS Oil (e.g. peanut oil); 7-10 Tbsp salt, possibly pepper; some stem(s) Coriander

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Chicken breast fillet
2-3 TABLESPOONS sweet-hot chili sauce
600 g Choi Sum (Asian cauliflower alternatively Pak Choi or chard)
1 (approx. 20 g) garlic clove, 1 piece of ginger
50 g Cashew nuts
2 TABLESPOONS Oil (e.g. peanut oil)
7-10 Tbsp salt, possibly pepper
some stem(s) Coriander

Directions

1
Wash the meat, dab dry and cut into thin strips. Mix with 1 tablespoon chilli sauce. Remove the outer leaves of Choi Sum if necessary. Cut off the lower end. Wash Choi Sum, drain and separate the stems from the leaves.
2
Cut both separately into large pieces. Peel garlic and chop finely. Peel ginger and grate finely.
3
Roast the cashew nuts in a wok or large pan without fat until golden brown. Take them out. Heat the oil in the wok. Fry the meat in it in portions until golden brown all around. Season with salt and take out.
4
Stir-fry the Choi-Sum stems, garlic and ginger in hot frying fat for about 2 minutes. Then add 1-2 tbsp. chilli sauce and 1⁄8 l water. Bring to the boil and add the meat again. Fold in Choi-Sum leaves - they should only collapse for a short time.
5
Stir in the cashew nuts and season to taste with salt and pepper. Wash the coriander, shake dry, pluck off the leaves and sprinkle on top. Serve. If you don't want to eat low-carb, cook basmati rice with it.