Honey chili chicken with cabbage-fry and cashews

Name: Honey chili chicken with cabbage-fry and cashews
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 750 g Pointed cabbage; 1 piece(s) (approx. 3 cm) Ginger Root; 1 Garlic clove; 2 red chillies; 100 g Honey; 1 TABLESPOON Hoisin Paste; 7-10 Tbsp squeezed juice of 1 lime; 150 ml apple juice; 100 g Cashew nuts; 600 g Chicken filet; 2 TABLESPOONS Oil; 1 coated Tsp Cornstarch; 7-10 Tbsp Slices of lime

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

750 g Pointed cabbage
1 piece(s) (approx. 3 cm) Ginger Root
1 Garlic clove
2 red chillies
100 g Honey
1 TABLESPOON Hoisin Paste
7-10 Tbsp squeezed juice of 1 lime
150 ml apple juice
100 g Cashew nuts
600 g Chicken filet
2 TABLESPOONS Oil
1 coated Tsp Cornstarch
7-10 Tbsp Slices of lime

Directions

1
Halve the pointed cabbage, wash and clean. Cut into fine strips. Peel ginger and garlic, chop very finely. Clean the chilli, cut lengthwise, wash and remove the seeds. Chop the pods finely.
2
Mix chili with honey, hoisin paste, lime and apple juice. Coarsely chop the cashew nuts. Wash the meat, dab dry and dice.
3
Roast the cashew nuts in a hot pan while turning, remove. Heat the oil in the pan. Fry the chicken in it. Add approx. 1/3 chilli sauce, heat up briefly and remove meat from the pan. Briefly sauté ginger and garlic in the hot frying fat.
4
Add cabbage and deglaze with the remaining sauce. Simmer for 2-3 minutes. Mix starch with a little water until smooth, thicken sauce with it. Add chicken and heat up briefly. Season to taste and serve.
5
Sprinkle with cashew nuts and garnish with lime slices. Serve with rice.