Lime Chicken with Cashew Nuts and Stir Fried Vegetables
Ingredients
600 grams of chicken filet
4 servings of rice
250 grams of cabbage
100 grams of carrots
1 red onion
75 grams of sugar snaps
1/2 red paprika
50 grams of cashew nuts
1 lime
Chinese soy
Cayenne pepper
Honey
Salt
Pepper
Oil
Course of Action
1. Turn on the oven at 225 degrees Celsius and boil 4 servings of rice.
2. Cut the chicken filets in half and put it in a deep baking tray
3. Marinade: Wash the lime. First grate the peel and then squeeze out the juice. Mix it with 1 table spoon of soy, 1 table spoon of honey, a big pinch of salt and a small pinch of cayenne pepper.
4. Roast the chicken in the oven for 10 minutes. Remove the baking tray and spread some cashew nuts over the chicken and put in the oven for 5 more minutes.
5. Shred a half red paprika and 250 grams of cabbage. Peel and cut 1 carrot in thin strips. Cut 1 red onion in cloves.
6. Heat up 2 table spoons of oil in a large frying pan. Fry the vegetables (cabbage, carrots, onions) on a high temperature setting for 3 minutes. Add 75 grams of sugar snaps and fry 1 more minute. Spice it up with a pinch of salt and pepper.
7. Serve the chicken with rice and the stir fried vegetables.
ENJOY!
My other blog: http://ethaihandicraft.blogspot.com
600 grams of chicken filet
4 servings of rice
250 grams of cabbage
100 grams of carrots
1 red onion
75 grams of sugar snaps
1/2 red paprika
50 grams of cashew nuts
Chinese soy
Cayenne pepper
Honey
Salt
Pepper
Oil
Course of Action
1. Turn on the oven at 225 degrees Celsius and boil 4 servings of rice.
1. Turn on the oven at 225 degrees Celsius and boil 4 servings of rice.
2. Cut the chicken filets in half and put it in a deep baking tray
3. Marinade: Wash the lime. First grate the peel and then squeeze out the juice. Mix it with 1 table spoon of soy, 1 table spoon of honey, a big pinch of salt and a small pinch of cayenne pepper.
4. Roast the chicken in the oven for 10 minutes. Remove the baking tray and spread some cashew nuts over the chicken and put in the oven for 5 more minutes.
5. Shred a half red paprika and 250 grams of cabbage. Peel and cut 1 carrot in thin strips. Cut 1 red onion in cloves.
6. Heat up 2 table spoons of oil in a large frying pan. Fry the vegetables (cabbage, carrots, onions) on a high temperature setting for 3 minutes. Add 75 grams of sugar snaps and fry 1 more minute. Spice it up with a pinch of salt and pepper.
7. Serve the chicken with rice and the stir fried vegetables.
ENJOY!
3. Marinade: Wash the lime. First grate the peel and then squeeze out the juice. Mix it with 1 table spoon of soy, 1 table spoon of honey, a big pinch of salt and a small pinch of cayenne pepper.
4. Roast the chicken in the oven for 10 minutes. Remove the baking tray and spread some cashew nuts over the chicken and put in the oven for 5 more minutes.
5. Shred a half red paprika and 250 grams of cabbage. Peel and cut 1 carrot in thin strips. Cut 1 red onion in cloves.
6. Heat up 2 table spoons of oil in a large frying pan. Fry the vegetables (cabbage, carrots, onions) on a high temperature setting for 3 minutes. Add 75 grams of sugar snaps and fry 1 more minute. Spice it up with a pinch of salt and pepper.
7. Serve the chicken with rice and the stir fried vegetables.
ENJOY!
My other blog: http://ethaihandicraft.blogspot.com
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