This delicious salsa made with fresh kiwis, apples and berries is a sweet, succulent treat when served on homemade cinnamon tortilla chips. Enjoy it as a summer appetizer or an easy dessert. more
Yellow bean sauce is available from large supermarkets. Try to buy a chunky sauce rather than a smooth sauce for texture..
Nutritional information:| Calories......... | 398 | Sugar........ | 2g |
| Protein........... | 31g | Fat............ | 27g |
| Carbohydrate. | 8g | Saturates.. | 4g |
Ingredients:
- 1 pound boneless chicken breasts
- 2 tablespoons vegetable oil
- 1 red onion, sliced
- 1+1/2 cups flat mushrooms, sliced
- 1/3 cup cashews
- 2+3/4 ounce jar yellow bean sauce
- fresh cilantro, to garnish
- egg fried or plain boiled rice, to serve
1. Using a sharp knife, remove the excess skin from the chicken breasts, if desired. Cut the chicken into small, bite-sized chunks.
2. Heat the vegetable oil in a preheated wok or skillet.
3. Add the chicken to the wok and stir-fry for 5 minutes.
4. Add the red onion and mushrooms to the wok and continue to stir-fry for 5 minutes more.
5. Place the cashews on a cookie sheet and toast under a preheated medium broiler until browning- toasting nuts brings out their flavor.
6. Toss the toasted cashews into wok together with the yellow bean sauce and heat through.
7. Allow the sauce to bubble for 2-3 minutes.
8. Transfer the chop suey to warm serving bowls and garnish with fresh cilantro. Serve hot with egg fried rice or plain boiled rice.
