Ingredients Jump to Instructions ↓

  1. 3 cups water or 750 ml 2 tablespoons soy sauce

  2. 1 tablespoon sweet chili sauce

  3. 1 teaspoon sugar

  4. 1 teaspoon fresh ginger, chopped

  5. 2 cubes MAGGI® Chicken Bouillon

  6. 3 tablespoons corn flour For the stir-fry:

  7. 2 tablespoons vegetable oil

  8. 500 g chicken breast fillets, sliced cup broccoli or 100 g, cut into small florets

  9. 1 small yellow capsicum pepper or 100 g, cut into medium cubes 1 small red capsicum pepper or 100 g, cut into medium cubes 1 cup mushrooms or 100 g, cut into quarters 1 medium onion or 125 g, cut into medium cubes cup unsalted cashew nuts or 75 g, toasted

Instructions Jump to Ingredients ↑

  1. Preparation Combine all sauce ingredients in a saucepan. Bring to boil with stirring until the sauce thickens. Set aside. Heat vegetable oil in a large non-stick saucepan or a wok and fry chicken slices for 4 minutes or until they become golden brown in color. Add all vegetables and stir for another 2 minutes. Fold the boiling sauce on top and bring to boil then simmer on low heat for 1 minute. Add the cashew nuts and stir.


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