Cal Smart Cashew Chicken
with Peppers
This tender-crisp tumble of veggies, juicy chicken and crunchy cashews is so simple and light, yet satisfying, that it'll kick takeout to the curb!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Jasmine Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Green Onion
1 tbsp
Chili-Garlic Sauce
(May contain Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
14 g
Cashews, chopped
(Contains Cashews May contain Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
1 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
2 unit(s)
Garlic, cloves
Not included in your delivery
2 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Peel, then cut onion into 1/4-inch slices.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium. When hot, add half the cashews to the dry pan. (TIP: Reserve the remaining cashews for another creation!) Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate. Carefully wipe the pan clean.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Reheat the same pan over medium-high. When hot, add 1 tsp (2 tsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
- Remove to plate.
- Reheat the same pan over medium-high. When hot, add 1 tsp (2 tsp) oil, onions and peppers. Cook for 5-6 min, stirring often, until tender.
- Meanwhile, in a small bowl, combine soy sauce, 1 tbsp (2 tbsp) water, brown sugar and chili-garlic sauce.
- Add garlic, then return chicken and any resting juices to pan. Cook for 1 min, stirring often, until fragrant.
- Add sauce mixture. Cook for 1 min, stirring often, until chicken and veggies are coated.
- Divide rice between bowls.
- Top with chicken stir-fry.
- Top with cashews and green onions.