Ingredients * 1⁄2 kg chicken breast without skin, cut into pieces – so-door fe-rakh * 2/3 cup cashew nuts, unsalted – ka-shyoo * 1⁄4 kg fresh broccoli – bro-ko-ly * 1 red pepper, thinly sliced – fel-fel ah-mar * 1 medium onion, finely sliced – ba-sal * 2 tablespoons vegetable oil – zeit
Ingredients for the sauce
1 tablespoon soy sauce –so-ya sauce 2 teaspoons vinegar – khal juice of 1 small orange – a-seer bor-too-an 1 teaspoon brown sugar – sok-kar bon-ni 2 teaspoons corn flour – corn flour Directions * Add all the ingredients of the sauce together in a bowl and mix well until the corn flour is dissolved. * Heat the vegetable oil in a non-stick pan and sauté the cashews until light brown. Remove and set aside in a bowl. * In the same pan, stir-fry the onions over a high heat until tender and golden. Remove from heat and add the onions to the bowl containing the cashews. * Stir fry the chicken breasts in the same pan for a few minutes until they change color. Add the broccoli and the red pepper. Cook until vegetables are soft but still crisp. * Pour the sauce over the chicken and vegetables and stir for a few minutes until it thickens. Add the onions and cashews and stir for a minute before turning off the heat. * Serve warm with white rice.
