John Myers
Ingredients for 4 servings:
- 1 kg carrot(s)
- 6 tbsp sugar (approx. 50 g)
- 8 tbsp lemon juice
- 100 g cashew nuts
- 3 chicken breasts (skinless), approx. 500 g
- 60 g butter
- 5 tbsp oil
- Salt
- pepper
- Cayenne pepper
- Ginger powder
- Coriander leaves or
- Parsley
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Wash and peel the carrots, and cut into thin sticks (julienne). Toss the carrots with 2 tablespoons of sugar, salt, cayenne pepper, lemon juice, ginger, and oil. Let it sit in the fridge. Roughly chop the cashews. Clean the chicken breasts and cut them into thin strips. Season with salt and pepper. Fry the chicken breasts in the hot butter over high heat for 3 minutes. Mix in the cashews and the remaining sugar. Fry for another 3-4 minutes, stirring constantly. Arrange the carrot salad in the center of the plate and arrange the chicken strips around it. For a nice finish, garnish with a small bunch of coriander leaves or parsley. Serve with baguette.
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