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Chinese-Style Cashew Chicken
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Chinese-Style Cashew Chicken

Chinese-Style Cashew Chicken

with Garlicky Rice and Veggies

All the flavours of a cheeky takeout treat, but served separately so that everyone in the family can enjoy what they love! Sriracha brings a little extra heat for the grown ups.

Tree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

2 unit

Chicken Breasts

¾ cup

Basmati Rice

227 g

Broccoli, florets

160 g

Sweet Bell Pepper

3 g


28 g


(Contains Tree nuts)

¼ cup

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

½ tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp


(Contains Sulphites)

2 tsp


Not included in your delivery

1.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories810 kcal
Fat24 g
Saturated Fat4 g
Carbohydrate96 g
Sugar19 g
Dietary Fiber6 g
Protein52 g
Cholesterol125 mg
Sodium1120 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Medium Bowl


Make garlic rice

Before starting, preheat oven to 425°F. Wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and garlic. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.


While rice cooks, core, then cut pepper into 1-inch pieces. Cut broccoli into bite-sized pieces.

Cook chicken

Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. Pan-fry until golden-brown, 1-2 min per side. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Transfer chicken to a baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.

Cook veggies

While chicken roasts, heat the same pan over medium-high. When hot, add broccoli and 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until water is absorbed and broccoli begins to soften, 2-3 min. Add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until veggies are tender-crisp, 4-5 min. Season with salt and pepper, then toss to combine. Remove pan from heat. Transfer veggies to a plate, then cover to keep warm.

Make sauce

Whisk together hoisin sauce, soy sauce, cornstarch and 2/3 cup water (dbl for 4 ppl) in a medium bowl. Add hoisin mixture to the same pan (from step 4). Bring to a boil over medium. Cook, whisking often, until sauce thickens slightly, 2-3 min.

Finish and serve

Fluff rice with a fork. Thinly slice chicken. Divide chicken, rice and veggies between plates. Drizzle sauce over chicken or serve on the side for dipping. Sprinkle cashews over top. Drizzle sriracha over top, to taste.