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Asian zucchini pan with chicken

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Ingredients for 2 servings:

  • 200 g chicken
  • 1 garlic clove(s)
  • 1 piece(s) ginger, large piece
  • 2 zucchinis
  • 1 onion(s), red
  • 2 spring onions
  • 1 handful of cashews
  • 4 tbsp rapeseed oil
  • Soy sauce
  • fish sauce
  • oyster sauce

Instructions

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

Shred the meat. Finely chop the garlic and ginger. Cut the zucchini into diagonal slices, the onion into half rings, and the spring onions into 3 cm long pieces. First, brown the meat in 2 tablespoons of oil, then briefly fry the garlic and ginger and deglaze with the sauces to taste. Remove everything from the pan. In this pan, fry the zucchini and onions with the remaining oil. Meanwhile, roast the cashews in a second pan. Finally, add the chicken to the vegetables, stir briefly, and serve with the cashews. Serve with jasmine rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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