Pointed cabbage-cashew-fry with chili chicken

Name: Pointed cabbage-cashew-fry with chili chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Pointed cabbage; 1 piece(s) (approx. 20 g) Ginger; 1 Garlic clove; 2 red chillies; 5 TABLESPOONS liquid honey; 2 TABLESPOONS Hoisin sauce (Asian shop); 7-10 Tbsp Juice of 1 lime; 6 TABLESPOONS apple juice; 100 g Cashew nuts; 600 g Chicken filet; 2 TABLESPOONS Oil; 2 TEASPOONS Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Pointed cabbage
1 piece(s) (approx. 20 g) Ginger
1 Garlic clove
2 red chillies
5 TABLESPOONS liquid honey
2 TABLESPOONS Hoisin sauce (Asian shop)
7-10 Tbsp Juice of 1 lime
6 TABLESPOONS apple juice
100 g Cashew nuts
600 g Chicken filet
2 TABLESPOONS Oil
2 TEASPOONS Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Clean, wash and halve the pointed cabbage and cut it into fine strips from the stalk. Peel ginger and garlic and chop very finely. Clean chillies, cut lengthwise, remove seeds, wash and cut into very fine rings.
2
Mix chili with honey, hoisin sauce, lime and 5 tablespoons apple juice. Coarsely chop the cashew nuts. Wash the meat, dab dry, dice.
3
Roast the cashew nuts in a pan without fat while turning, remove. Heat the oil in the pan. Fry the chicken in it in portions until golden brown all around and take it out.
4
Briefly sauté ginger and garlic in the hot frying fat. Steam cabbage briefly. Deglaze with the chilli sauce and simmer for 2-3 minutes. Stir starch with 1 tbsp. apple juice until smooth, thicken sauce with it. Add chicken and heat up briefly.
5
Season to taste with salt and pepper. Serve sprinkled with cashew nuts.