Ginger Cashew Chicken
with Green Beans and Mushrooms
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
28 g
Cashews, chopped
(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)
tbsp
Hoisin Sauce
(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Cornstarch
(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
30 g
Ginger
170 g
Green Beans, trimmed
¾ cup
Jasmine Rice
113 g
Mushrooms
2 unit(s)
Green Onion
Not included in your delivery
tsp
Salt and Pepper*
tbsp
Oil*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.