HelloFresh
home iconhome iconRecipe Archive
arrow right iconarrow right icon
Asian Recipes
Ginger Cashew Chicken

Ginger Cashew Chicken

with Green Beans and Mushrooms

Read more

Sticky and sweet hoisin sauce is just the thing for this ginger and cashew chicken. We've kept the rest of your plate packed full of fresh flavours with mushrooms and green beans. The crowning jewels of this dish are the toasted cashew nuts which add the perfect crunch to a quick and easy weeknight stunner!

Allergens:Tree Nut/NoixPeanut/CacahuèteMustard/MoutardeSesame/SésameSoy/SojaWheat/BléSulphites/Sulfite
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Tenders

28 g

Cashews, chopped

(ContainsTree Nut/Noix, Peanut/Cacahuète)

¼ cup

Hoisin-Soy Sauce Blend

(ContainsMustard/Moutarde, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

2 unit

Chicken Broth Concentrate

2 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

30 g

Ginger

170 g

Green Beans

1.5 cup

Jasmine Rice

227 g

White Mushrooms

2 unit

Green Onions

Not included in your delivery

¼ tsp

Salt and Pepper*

2 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories670 kcal
Fat17 g
Saturated Fat2.5 g
Carbohydrate81 g
Sugar6 g
Dietary Fiber4 g
Protein48 g
Cholesterol125 mg
Sodium730 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Paper Towel
Baking Sheet
Grater
Measuring Spoons
Measuring Cups
Medium Pot
Small Bowl
Whisk
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 425°F and wash and dry all produce. Heat a large non-stick pan over medium heat. When hot, add cashews to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!) While cashews toast, pat chicken dry with paper towels, then season with salt and pepper. Transfer toasted cashews to a plate.

2

Increase heat to medium-high. Add 1 tbsp oil, then chicken to the same pan. Pan-fry, until golden, 2-3 min per side. Transfer chicken to a baking sheet. Roast in middle of oven, until cooked through, 6-8 min.** Meanwhile, thinly slice mushrooms. Trim beans, then cut in half. Thinly slice green onions. Peel, then finely grate 1 tbsp ginger.

3

Heat a medium pot over medium heat. When hot, add 1 tbsp oil, then rice and half the ginger. Cook, stirring often, until fragrant, 1 min. Add 2 1/2 cups water. Cover and bring to a boil over medium heat. Once boiling, reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

4

While rice cooks, heat the same pan over medium-high heat. When hot, add mushrooms, beans and 2 tbsp water. Cook, stirring occasionally, until beans are tender-crisp, 4-5 min. Add remaining ginger. Cook, stirring often, until fragrant, 1 min.

5

While veggies cook, whisk together hoisin-soy sauce, broth concentrates, cornstarch and 1 1/2 cups water in a small bowl. When veggies are done, add hoisin mixture and stir together. Bring up to a boil. Simmer, stirring occasionally, until slightly thickened, 1-2 min. Add chicken and any juices from the baking sheet. Season with pepper and stir together.

6

Fluff rice with a fork, then stir in green onions and season with salt. Divide rice between bowls and top with chicken and veggies. Spoon over sauce and sprinkle over toasted cashews.