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Hellmann's® Sesame Thai Cashew Chicken

Hellmann's® Sesame Thai Cashew Chicken

with Lime-Coconut Rice

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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!

Tags:Quick Prep
Allergens:Tree Nut/NoixSesame/SésameSoy/SojaWheat/Blé

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

¾ cup

Basmati Rice

165 mL

Coconut Milk

28 g

Cashews

(ContainsTree Nut/Noix)

⅓ cup

Hellmann's® Sesame Thai Salad Dressing

(ContainsSesame/Sésame, Soy/Soja, Wheat/Blé)

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

(ContainsSoy/Soja, Wheat/Blé)

Not included in your delivery

1 tbsp

Oil*

½ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories950 kcal
Fat41 g
Saturated Fat19 g
Carbohydrate95 g
Sugar16 g
Dietary Fiber5 g
Protein52 g
Cholesterol125 mg
Sodium1530 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Zester
Peeler
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.