Chicken breast with cashew nuts

Ingredients for 3 servings:

• 600 g chicken breast
• 2 tbsp soy sauce, light
• 1 tbsp apple cider vinegar
• 1 tbsp cornstarch
• 100 g cashew nuts
• 100 g beans, green, frozen
• 1 vegetable onion(s)
• 3 carrots
• 3 bell peppers
• 1 piece(s) ginger, walnut-sized
• 1 garlic clove(s)
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp cornstarch
• 2 tbsp soy sauce, light
• 2 tbsp oyster sauce
• 250 ml chicken broth
• 1 tbsp sesame oil
• 1 n. B. Thai chili pepper(s)
• Sunflower oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the chicken breast crosswise into 0.5 cm wide slices and marinate in apple cider vinegar, light soy sauce, and cornstarch. For the sauce, combine the cornstarch, soy sauce, oyster sauce, chicken stock, and sesame oil. If desired, add a finely chopped chili pepper. Dice the bell peppers and slice the carrots. Cut the onion into eighths lengthwise, then halve and separate into individual layers. Cook the thawed green beans in water until tender and remove from the water with a slotted spoon. Cook the marinated chicken in boiling water for about 3 minutes and remove from the water with a slotted spoon. Lightly roast the cashew nuts in a deep pan or wok with a little sunflower oil until light brown and remove. Finely chop the ginger and garlic and fry in the pan or wok in vegetable oil. Add the onions, bell peppers, and carrots and season with salt and sugar. Sauté the vegetables with the lid closed until al dente. Add the precooked green beans, roasted cashews, chicken, and the sauce. Mix everything well and bring to a boil. Serve with cooked rice.