Sauteed Chicken Breast and Cashews Recipe

Flavorful and fulfilling

Cooking time

15min

Calories

352kcal

Sodium

500mg

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Shave the chicken into bite-sized pieces, and massage with the sake and then starch. Mince the garlic, then diagonally cut the asparagus into 3-4 cm (about 1-1/4 in.) lengths. Cut the onion into thin wedges.
Please 1/2 Tbsp of sesame oil and the garlic in a frying pan over low heat. When the garlic is fragrant, add the asparagus and onions and saute over medium heat. When all ingredients are well oiled, steam covered for 3 minutes and remove everything from the pan.
Add 1/2 Tbsp of sesame oil to the frying pan, then cook both sides of the chicken. When the meat is cooked through, return (2) to the pan, add (A), and simmer over medium heat until the liquid is fully reduced. Add the cashews to finish and serve.

Cooking Basics

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.

Onions - wedge cut

Peel off the onion skin, cut in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and slice into equal-size wedges. This cutting method is used for curry and stew.

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