Wok de frango com castanha-de-caju e legumes

Ingredientes

• 500 g chicken breast
• 1 red bell pepper
• 200 g broccoli
• 1 large carrot
• 3 spring onions
• 3 cloves garlic
• 1 piece fresh ginger (about 2 cm)
• 100 g unsalted cashew nuts
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 teaspoons sesame oil
• 1 teaspoon cornstarch
• 1 teaspoon sugar
• 3 tablespoons water
• 2 tablespoons sunflower oil
• Steamed rice or noodles, as desired

Modo de preparo

1. 1

   Cut the chicken breast into thin strips and toss them in a bowl with 1 tablespoon soy sauce, 1 teaspoon sesame oil and 1 teaspoon cornstarch. Let marinate for 10 minutes.Cut the bell pepper into strips, break the broccoli into small florets, slice the carrot thinly and cut the spring onions on the diagonal. Finely chop the garlic and ginger.Make the sauce: mix 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar and 3 tablespoons water in a small bowl. Set aside.Heat the wok pan over high heat. Once the pan is very hot add 1 tablespoon sunflower oil and stir-fry the chicken strips for 3 to 4 minutes until cooked through and golden brown. Scoop them out of the pan and set aside.Add a little more oil to the pan. Fry the garlic and ginger for 30 seconds over high heat until fragrant. Add the carrot and broccoli and stir-fry for 2 minutes.Add the bell pepper and spring onion and stir-fry another 2 minutes. The vegetables should still have a bit of bite.Return the chicken to the pan, pour the sauce over and toss everything together. Let simmer for 1 minute until the sauce thickens slightly.Sprinkle the cashews on top and serve immediately with steamed rice or noodles.