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Stir-fried chicken with carrot and shanghai pak choi
A tasty recipe. The main course contains the following ingredients: poultry, egg noodles, chicken medallions (or 400 g chicken breast), sambal bath jak, stir frying oil, winter carrot, Shanghai pak choi, spring onions, cashew nuts and fresh coriander (a 15 g).
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Ingredients
Directions
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In pan with plenty of boiling water, prepare according to directions for use.
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Halve chicken medallions or cut chicken fillets into pieces.
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In a bowl mix chicken pieces with sambal and 3 tbsp stir frying oil.
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Slice the carrot thinly and cut it into thin slices.
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Cut the lower part of bok choy into strips, roughly cut the leaves.
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Colander washing in colander and let it drain.
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Brush the onions and cut them into 3 cm pieces.
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Roast light brown in dry wok cashew nuts.
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Make nuts on plate and lightly sprinkle with salt.
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Remove chicken pieces with marinade in hot woks.
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On high heat chicken already shoveling 3 min.
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Carrot for 1 min.
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Gently prepare the leaves and the spring onions and stir-fry for a further 2-3 minutes, until the packs are glassy and the leaves have shrunk.
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Season to taste with salt.
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Carefully cut coriander leaves.
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Drain in colander and transfer to hot bowl.
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Combine the remainder of stir-fry oil and coriander.
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Make cashew nuts by chicken-vegetable mixture.
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Serve with noodles..
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Nutrition
520Calories
Sodium0% DV1.755mg
Fat31% DV20g
Protein72% DV36g
Carbs17% DV51g
Fiber32% DV8g
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