Ginger Cashew Chicken

Name: Ginger Cashew Chicken with Green Beans and Mushrooms
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 310 g Chicken Breast Tenders; 28 g Cashews, chopped; 4 tbsp Hoisin Sauce; 1 unit(s) Chicken Broth Concentrate; 9 g Cornstarch; 113 g Mushrooms; ¾ cup Jasmine Rice; 15 g Ginger; 1 unit(s) Green Onion; 170 g Green Beans; 1.5 tbsp Oil*; 0.19 tsp Salt*; 0.13 tsp Pepper*

with Green Beans and Mushrooms

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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!

Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.

Ingredients: Chicken tenders • Green beans • Jasmine rice • Mushrooms • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt) vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Cashews (cashews, soybean and/or canola oil) (cashew) • Ginger • Green onion • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Cornstarch.

Tags:

Family Friendly

•Protein Plus

Allergens:

Cashewnoten

•Senf

•Sesamzaad

•Soja

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.

Preparation Time35 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

310 g

Chicken Breast Tenders

28 g

Cashews, chopped

4 tbsp

Hoisin Sauce

1 unit(s)

Chicken Broth Concentrate

9 g

Cornstarch

113 g

Mushrooms

¾ cup

Jasmine Rice

15 g

Ginger

1 unit(s)

Green Onion

170 g

Green Beans

Not included in your delivery

1.5 tbsp

Oil*

0.19 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories780 kcal

Fat23 g

Saturated Fat4 g

Carbohydrate94 g

Sugar15 g

Dietary Fiber4 g

Protein50 g

Cholesterol125 mg

Sodium690 mg

Potassium1100 mg

Calcium75 mg

Iron5 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.

Utensils

•Strainer

•Grater

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Whisk

•Small Bowl

•Baking Sheet

Cooking Steps

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
Peel, then grate 1/2 tbsp (1 tbsp) ginger.
Using a strainer, rinse rice until water runs clear. Heat a medium pot over medium. Add 1/2 tbsp (1 tbsp) oil, rice and half the ginger. Cook for 1-2 min, until fragrant.
Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, slice mushrooms into 1/4-inch slices.
Trim green beans, then halve.
To a small bowl, add hoisin sauce, broth concentrate, cornstarch, remaining ginger and 3/4 cup (1 1/2 cups) water. Whisk to combine, then set aside.
Heat a large non-stick pan over medium.
When hot, add cashews to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Pat chicken dry with paper towels, then season with salt and pepper.
Increase heat of the pan to medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**

To the same pan, add mushrooms, beans and 2 tbsp (4 tbsp) water. Cook for 4-5 min, stirring occasionally, until beans are tender-crisp and mushrooms are softened. Season with salt and pepper.

To pan with veggies, add hoisin mixture. Bring to a boil. Simmer for 1-2 min, stirring occasionally, until slightly thickened. Season with salt and pepper, then stir to combine.