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Ingredients for 4 servings
|500g||Sweet potatoes, cut into 1 cm cubes|
|1||Chilli pepper, red, chopped|
|2||Spring onions, cut into rings|
|4||Breasts of chicken|
|2 tbs.||HOLL rapeseed oil|
|4 dl||Coconut milk|
|Salt, to taste|
- Rinse the meat, dab dry and cut into thin strips. Heat the oil in a pan and fry the meat vigorously, thereby turning every now and again. Remove from the pan.
- In the same pan, fry the sweet potato, broccoli and onion for 2-3 minutes, thereby turning. Add the tomatoes and coconut milk. Bring to the boil and then simmer for approx. 8 min. over a low heat until the vegetables are almost done. In the meantime, toast the cashew kernels in a small dry pan until golden brown, and allow to cool. Add the meat to the vegetables and heat through again. Season with lime juice and salt.
- Mix the cashews with the spring onion and chilli and sprinkle over the stew. Serve.
Nutritional value per portion
- kcal: 574.9
- Protein: 38,7g
- Carbohydrate: 31,9g
- Fat: 30,6g
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