Poulet épicé aux noix de cajou et au pak choï

Ingrédients

• 500 g chicken breast
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp freshly grated ginger
• 1 tsp cornstarch
• 2 cloves of garlic, finely chopped
• 1 tsp extra freshly grated ginger (for the pan)
• 300 g bok choy
• 100 g unsalted cashew nuts
• 1 tsp sambal oelek (or to taste)
• 1 tsp honey (optional)
• 2 tbsp sunflower oil
• Steamed rice or noodles, to serve
• Fresh coriander and lime, to garnish

Préparation

1. 1

   Cut the chicken breast into even strips about 2 cm wide. In a bowl, mix together the soy sauce, sesame oil, rice vinegar, ginger and cornstarch. Add the chicken and stir to coat. Leave to marinate for 10 minutes.Cut the bok choy into wide strips and leave the cashew nuts whole. Finely chop the garlic and grate the extra ginger so it's ready to go.Heat the wok pan over high heat until very hot. Add a tablespoon of sunflower oil and toast the cashew nuts for 2 minutes until golden brown. Scoop them out of the pan and set aside.Add another splash of oil and fry the chicken pieces in batches over high heat. Make sure they have enough room in the pan so they sear rather than steam. Cook each batch for 3 to 4 minutes until the chicken is golden brown and cooked through. Set the chicken aside as well.In the same pan, briefly fry the garlic and extra ginger for about 30 seconds. Add the bok choy and stir-fry for 2 minutes over high heat until the leaves have wilted but the stems still have a little bite.Return the chicken to the pan. Stir in the sambal oelek and an extra splash of soy sauce and mix everything together well. Taste and balance with a drizzle of honey if you prefer a slightly sweeter finish.Scatter the cashew nuts over the top and serve immediately with steamed rice or noodles. Optionally garnish with a handful of fresh coriander and a wedge of lime.