Wok de poulet teriyaki épicé aux noix de cajou

Ingrédients

• 500 g chicken breast
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp chili flakes (to taste)
• 1 red bell pepper
• 200 g broccoli florets
• 4 spring onions
• 2 cloves garlic
• 2 cm fresh ginger
• 75 g unsalted cashew nuts
• 2 tbsp sunflower oil
• 2 tbsp sesame seeds
• Fresh coriander (optional)
• 300 g steamed rice or noodles (to serve)

Préparation

1. 1

   Cut the chicken breast into thin strips about 1 cm wide. Toss them in a bowl with 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil and a pinch of chili flakes. Let marinate for 10 minutes.Meanwhile, cut the bell pepper into thin strips, break the broccoli into small florets and slice the spring onions on the diagonal into 3 cm pieces. Grate the ginger and finely chop the garlic.Heat the wok pan over high heat with 1 tablespoon sunflower oil. Once the pan is very hot, add the chicken strips and cook them 3 to 4 minutes until browned and cooked through. Scoop the chicken out of the pan and set aside.Add another splash of oil to the pan. Fry the garlic and ginger for 30 seconds on high heat. Then add the broccoli and bell pepper and stir-fry for 3 minutes until the vegetables are tender-crisp but still crunchy.Return the chicken to the pan. Pour in the remaining marinade and cook everything for 1 to 2 minutes on high heat so the sauce reduces slightly, caramelizes a bit and everything gets a nice glaze.Stir the cashew nuts through the wok and mix everything well. Taste and season with extra soy sauce or chili flakes if you like.Serve immediately over steamed rice or noodles. Garnish with the spring onions, sesame seeds and optionally some fresh coriander.