Pieces of chicken and bell peppers covered with a delicious sweet-salty sauce …
Ingredients for 4 persons
- 400 g of chicken breasts
- 8 tablespoons of cashew nuts
- 2 tablespoons of olive oil
- 1 teaspoon of chili powder
- 2 tablespoons of honey
- 6 tablespoons of soy sauce
- 1 onion
- 1 red bell pepper
- 1 teaspoon of dried garlic
- 2 tablespoons of ground ginger
- 4 tablespoons of balsamic vinegar
- 1 tablespoon of flour
- 10 tablespoons of cold water
Cut the chicken breast into cubes.
Cut the onion and the bell pepper into strips.
In a frying pan, heat a tablespoon of olive oil with the chili powder, then fry the chicken and cashew nuts over high heat, stirring well for 5 minutes.
Then add 2 tablespoons of soy sauce and honey. Let caramelize for 5 to 7 minutes mixing regularly. Stop cooking when there is no more juice in the pan; chicken and cashews should be golden brown. Set aside the chicken with cashew nuts on a plate.
In the frying pan, mix a tablespoon of olive oil, the onion, the bell pepper, garlic and ginger. Cook on medium heat (5/10) for 3 minutes, stirring constantly.
Then add 4 tablespoons of soy sauce and 4 tablespoons of balsamic vinegar.
Continue cooking over medium heat (5/10) for 3 minutes, stirring constantly.
Dilute the flour with the water, then pour over the vegetables. Mix.
To finish, add the chicken pieces with the cashew nuts. Mix.
Cook over low heat (2/10) for about 5 minutes.
Serve the dish when the chicken is hot.