Saucy chicken fillets with quinoa

Instructions

1. Combine chicken with baking soda. Set aside for 20 min. Rinse thoroughly and dry with paper tower. This will velvet the chicken.
2. Sauce: Mix cornflour, soy sauce. Add the remaining sauce ingredients. Set aside.
3. Heat dry wok over medium heat. Add the nuts and cook for 2 min. Stir or shake until lightly fragrant. Set aside and let cool.
4. Heat oil in wok over high heat. Add garlic, ginger and black pepper. Cook for 30 sec. Add white part of spring onions and chicken. Fry until chicken is white but still raw inside.
5. Add sauce. Bring to simmer, mixing constantly until almost all the sauce is evaporated. Just before the end mix in the nuts and green part of onions.
6. Serve with quinoa or rice and decorate with parsley.

• Servings : 4
• Ready in : 30 Minutes
• Course : Main courses
• Recipe Type : Chiken and paultry
• Ingredient : Baking soda, Balsamic vinegar, Cashеw, Chicken, Chicken breast, Chicken fillets, Cornflour, Garlic, Ginger root, Ground black pepper, Honey, Onion, Parsley, Pepper, Pistachios, Quinoa, Soy sauce, Spring onions, Sunflower oil, Vinegar, Water, White wine