Ingredients

The following ingredients have 4 Servings
  • 4 scallions
  • 4 garlic cloves
  • 1 pc fresh ginger (about 15 grams)
  • 6 Tbsps soy sauce
  • 1 Tbsp honey
  • 0.5 tsp sesame oil
  • 1 Tbsp Sambal oelek
  • 3 Chicken breasts (about 400 grams)
  • 4 Tbsps Cashews
  • 2 carrots (each abot 100 grams)
  • 5 ozs Cherry tomatoes
  • 1 Napa cabbage (about 600 grams)
  • 2 Tbsps Canola oil
  • 0.5 cup Chicken broth
  • 0.5 bunch cilantro
  • peppers

Instruction

  • Rinse and dry scallions and cut diagonally into 3 cm (approximately 1-inch) pieces. Peel garlic and ginger root and finely chop.
  • Stir together soy sauce, honey, garlic, ginger, sesame oil and sambal oelek in a bowl. Add scallions and mix to combine. 
  • Rinse the chicken, pat dry and cut into 3 cm (approximately 1-inch) pieces. Add to the marinade, turn to coat and let marinate in the refrigerator for at least 2 hours.
  • Meanwhile, toast cashews until golden brown in a dry pan, shaking pan frequently. Put cashews on a plate and let cool.
  • Peel carrots and cut into fine strips. Rinse and drain tomatoes and cut into halves.
  • Rinse and dry cabbage, remove core and cut cabbage into narrow strips.
  • Take chicken pieces from the marinade and pat dry with paper towels. Reserve marinade.
  • Heat oil in a wok (or large pan) and brown the chicken over high heat, stirring constantly, 1-2 minutes. Add carrots and cabbage and stir-fry for 3-4 minutes.
  • Pour in marinade and chicken stock. Add tomatoes and cashews and cook over medium heat for 2-3 minutes.
  • Rinse cilantro, shake dry and chop the leaves and tender stems. Season chicken and vegetable mixture with salt and pepper, sprinkle with cilantro and serve.