Hellmann's® Sesame Thai Cashew Chicken
with Lime-Coconut Rice- Tree nuts
- Sesame
- Soy
- Gluten
- Wheat
Hellmann's® Sesame Thai Dressing makes your weeknight dinner a cinch to pull off! This sauce hero helps our cashew chicken stir-fry come together in no time. You'll pile it up on fluffy lime-coconut rice and top it off with fresh cilantro and crunchy toasted cashews to create fuss-free flavour fun!
Ingredients
2 unit
Chicken Breasts
¾ cup
Basmati Rice
165 mL
Coconut Milk
28 g
Cashews
(Contains: Tree nuts)
⅓ cup
Hellmann's® Sesame Thai Salad Dressing
(Contains: Sesame, Soy, Gluten)
170 g
Carrot
113 g
Yellow Onion
7 g
Cilantro
56 g
Snow Peas
1 unit
Lime
15 g
Ginger
3 g
Garlic
1 tbsp
Soy Sauce
(Contains: Soy, Wheat)
Not included in your delivery
1 tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 2/3 cup water (1 cup for 4 ppl) to a medium pot. Bring to a boil over high heat. Stir in coconut milk and rice, then bring to a gentle boil. 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, heat a large non-stick pan over medium heat. When hot, add cashews to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
While cashews toast, peel, then cut carrot into 1/4-inch rounds. Peel, then cut onion into 1/2-inch pieces. Trim snow peas. Roughly chop cilantro. Peel, then mince or grate half the ginger (use all for 4 ppl). Peel, then mince or grate garlic. Zest lime, then cut half the lime into wedges (whole lime for 4 ppl). Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
Heat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 5-7 min. Transfer chicken to a plate.
Heat the same pan over medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then onions and carrots. Cook, stirring often, until veggies soften slightly, 3-4 min. Add snow peas, ginger and garlic. Season with salt and pepper. Cook, stirring often, until fragrant, 2-3 min. Add soy sauce, Hellmann's® Sesame Thai Salad Dressing and chicken. Cook, stirring occasionally, until sauce is slightly thickened and veggies are tender-crisp, 2-3 min.
Add lime zest to the pot with coconut rice. Season with 1/8 tsp salt (dbl for 4 ppl), then fluff rice with a fork. Divide coconut rice between plates. Spoon chicken and veggies over top. Sprinkle with cilantro and cashews. Squeeze over a lime wedge, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the coconut-lime rice, while some found the Hellmann's dressing too tangy or vinegary; consider using less for a milder taste.
- Ease of prep: Several noted it took longer than the stated 30 minutes; chop vegetables smaller or pre-cook carrots for quicker cooking.
- Suggestions: Add more vegetables like bell peppers or water chestnuts; consider crushing cashews for better texture throughout the dish.
- Leftovers: Some found it even more flavorful the next day; others enjoyed using extra dressing on salads.
- Portions: Consider adding more snow peas and cashews; some felt there wasn't enough chicken for four servings.
