Asian cashew chicken stir-fry

Ingredients for 4 servings:

• 500 g chicken
• 100 g cashew nuts
• 500 g broccoli
• 400 g sugar snap peas
• 2 carrots
• 1 bell pepper(s), red
• 2 onions, red
• 2 garlic cloves
• 1 chili pepper(s)
• 1 tbsp olive oil
• 4 tbsp soy sauce
• 3 tbsp peanut butter
• 2 tbsp honey
• 1 tbsp sesame oil
• 3 tbsp water
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

First, chop the broccoli, snow peas, carrots, and bell peppers as desired. Also, finely chop the onions, garlic cloves, and chili pepper. Then, wash the chicken and cut into small cubes. Then, fry the onions and meat in olive oil in a pan. Meanwhile, combine the sauce ingredients. To do this, mix the chopped garlic cloves with the soy sauce, peanut butter, honey, sesame oil, and water until smooth. If it’s still too thick, add a little more water. Once the chicken is cooked, add the previously chopped vegetables to the pan. Cover and let it cook for a few minutes. Then, add the sauce, chili pepper, and finally, the cashew nuts. Season to taste and add a little salt and pepper if necessary. If you’re not on a low-carb diet, you can cook rice with it.