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Hellmann's® Sesame Thai Cashew Chicken
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Hellmann's® Sesame Thai Cashew Chicken

Hellmann's® Sesame Thai Cashew Chicken

with Lime-Coconut Rice

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!

Quick Prep
Tree nuts

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

Preparation Time30 minutes


serving amount

2 unit

Chicken Breasts

¾ cup

Basmati Rice

165 mL

Coconut Milk

28 g


(Contains Tree nuts)

⅓ cup

Hellmann's® Sesame Thai Salad Dressing

(Contains Sesame, Soy, Gluten)

170 g


113 g

Yellow Onion

7 g


56 g

Snow Peas

1 unit


15 g


3 g


1 tbsp

Soy Sauce

(Contains Soy, Wheat)

Not included in your delivery

1 tbsp


½ tsp


¼ tsp



Nutrition Values

Calories950 kcal
Fat41 g
Saturated Fat19 g
Carbohydrate95 g
Sugar16 g
Dietary Fiber5 g
Protein52 g
Cholesterol125 mg
Sodium1530 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.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel


Cook coconut rice

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.

Toast cashews

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.

Cook chicken

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.

Cook veggies

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.

Finish and serve

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.

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