Sauté rapide de poulet aux noix de cajou

Ingrédients

• 400 g chicken fillet
• 1 red bell pepper
• 1 leek
• 100 g sugar snap peas
• 60 g unsalted cashew nuts
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• Salt, pepper and garlic powder to taste
• Sunflower oil for stir-frying

Préparation

1. 1

   Cut the chicken fillet into thin strips and season with salt, pepper and a pinch of garlic powder.Cut the bell pepper into strips, slice the leek into rings and halve the sugar snap peas.In a small bowl, mix the soy sauce, oyster sauce, sesame oil and a teaspoon of cornstarch until smooth.Heat a splash of sunflower oil over high heat in a large pan or wok. Fry the chicken strips for 3 to 4 minutes until golden and cooked through. Set them aside briefly.Add a little more oil and stir-fry the bell pepper, leek and sugar snap peas for 2 to 3 minutes over high heat. The vegetables should remain slightly crisp.Return the chicken to the pan, pour the sauce over and toss everything well. Let warm for 1 minute until the sauce thickens slightly.Sprinkle the cashew nuts over and serve immediately. Delicious with steamed rice or noodles.