Prep time: 10 minutes
Servings: 2 persons
250 gram chicken breast
250 gram Sosana haricots verts
400 gram Sosana wokmix (baby salad onion, baby corn, Bimi, mange tout, garlic and 2 chili peppers)
3 tablespoons sesame seeds
50 gram raw or roasted unsalted cashew nuts
2 table spoons of sunflower oil
3 tablespoons soy sauce
Salt and pepper to taste
Take of the top and tail of the haricots verts and blanch them in boiled water for 4 minutes and then immediately rinse them with ice cold water to prevent them from cooking further.
In the meantime roast the raw cashew nuts in a frying pan without oil until they start to color, then take them out, shop and put aside in a bowl.
Chop the garlic and chili peppers (if you don’t like it too hot, take the seeds out) and fry them in the sunflower oil until they start to color but don’t let the garlic turn brown as it then tastes bitter, take them out
Chop the chicken breast in thin slices, season them with salt and pepper and fry in the same oil for 5 minutes on a high fire and then add the baby salad onion but first chop off the small roots and stir fry for 2 minutes and then add the rest of the vegetables and keep stirring until the vegetables are cooked enough to your taste. Add some extra oil if necessary.
Then add the sesame seeds and the soy sauce and taste, add the fried garlic and chilies to taste, be aware that chili peppers can vary in sharpness!
Sprinkle with the cashew nuts and serve with rice, noodles or just like this and enjoy!