Cal Smart Cashew Chicken
with Peppers- Soya
- Sulfites
- Blé
- Noix de cajou
- Poisson
- Moutarde
- Sésame
- Soya
- Sulfites
- Arachides
- Lait
- Noix
- Oeuf
- Crustacés
- Blé
- Peut contenir des traces d’allergènes
- Gluten
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!
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
Non inclus dans la livraison
2 cc
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Matériel
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.
