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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
¾ tasse(s)
Riz au jasmin
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé)
1 pièce(s)
Poivron
1 pièce(s)
Oignon jaune
1 cs
Sauce soya
(Contient: Soya, Sulfites, Blé Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Oeuf, Crustacés, Blé, Gluten)
2 pièce(s)
Oignon vert
1 cs
Sauce aux piments et à l’ail
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Noix, Oeuf, Crustacés, Blé, Gluten)
14 g
Noix de cajou, hachées
(Contient: Noix de cajou Peut contenir : Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Oeuf, Blé)
1 cs
Cassonade
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé)
2 pièce(s)
Gousses d'ail
Pas inclus dans votre livraison
2 cc
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
