FRIJE

Instructions

• 1.   Preheat the oven to 210°C (410°F).
• 2.   Using a sharp knife, make 4 to 6 evenly spaced cuts, about 1 cm deep, in the skin of each chicken breast.
• 3.   Brush them with 1 tablespoon of oil, then place them in a frying pan.
  Sauté the pieces gently for about 5 minutes over medium-low heat.
  Increase the heat, flip the breasts, and cook them on the other side for 30 seconds.
• 4.   Place the chicken breasts on a baking sheet, brush them with Teriyaki sauce, and sprinkle with a pinch of crushed chili. Bake for 20 minutes or until the pieces are cooked. Remove from the oven and let them rest for 5 minutes.
• 5.   Meanwhile, dry roast the cashews in a hot pan for 2-3 minutes, stirring regularly. Remove from the pan and set aside.
• 6.   Heat the remaining oil in the pan and sauté the onions for 2-3 minutes until they are tender.
  Add the edamame beans and sauté for another 2 minutes, then add the Chinese noodles, the remaining Teriyaki sauce, the roasted cashews, and the remaining crushed chili.
  Heat everything together for 1 minute.
• 7.   Divide the Chinese noodles among 4 plates, then slice the chicken breasts widthwise.
  Place the chicken on top of the noodles and serve immediately.

Notes & Suggestions

• Source: https://www.cuisineaz.com/recettes/salade-de-nouilles-chinoises-et-d-edamame-au-poulet-et-piment-54555.aspx

Nutritional information *