Chicken breast with vegetables and cashew nuts

Ingredients for 2 servings:

• 2 onions, peeled and cut into strips
• 4 large garlic cloves, peeled and finely diced
• 400 g chicken breast, cut into strips
• 3 bell peppers, red, green, yellow, washed, cleaned and cut into strips
• 100 g cashew nuts
• 2 tbsp rapeseed oil
• 1 tsp, heaped harissa
• 1 tbsp tomato paste, 1 heaped tbsp
• 2 tbsp soy sauce
• 300 ml water
• 1 pinch(s) of salt (Himalayan salt)
• 150 g basmati

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Own creation

Place a small and a large frying pan and a saucepan with a lid on the stove. Pour the oil into the large pan and heat to medium heat. Add the onion strips and sauté until light golden. Add the chicken breast strips and fry. Add the tomato paste and fry briefly. Add the mushroom slices and the bell pepper strips and fold in. Sprinkle with a heaped teaspoon of harissa spice. Add the soy sauce and fold everything in again. Put the lid on and let it cook, covered, for about 10-12 minutes. Roast the cashew nuts in the smaller, dry pan over medium heat until light brown. Bring the water to a boil in the saucepan with two pinches of salt. Add the basmori rice to the boiling water. Stir once and reduce the heat to low. The rice is cooked when there is no more water in the pan. Serve everything together and sprinkle the dish with the roasted cashew nuts.