Chicken with broccoli and cashew nuts
Ingredients
- 1 tbsp flour
- 4 tbsp dry sherry
- 4 tbsp soy sauce
- 1 dl chicken stock
- 300 g multigrain rice
- 1 tbsp olive oil
- 300 g chicken fillet, cut into strips
- 50 g unsalted cashew nuts
- 300 g broccoli heads
- 200 ml bamboo shoots
- 6 spring onions, cut up
Preparation
Mix the flour with the sherry, soy sauce and the chicken stock into an even paste.
Boil the multigrain rice according to the instructions on the packet. Stir-fry the chicken with the cashew nuts in the olive oil until the chicken is cooked golden brown.
Add the broccoli, bamboo shoots and spring onions. Stir-fry this mixture for a further approx. 4 min. until the broccoli is al dente. Add the paste to the pan and stir at medium heat until the sauce begins to bubble. Let it simmer for 1 min., stirring regularly. Drain the boiled rice and serve onto the plates. Spread the sauce over the rice.
Nutritions
- Carbs
- 68 g
- 26 %
- Fats
- 12 g
- 17 %
- Protein
- 32 g
- 64 %
- Kcal
- 515
- 26 %
- Sat. fat
- 2 g
- 10 %