Saucy Cashew-Style Chicken Breast
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Saucy Cashew-Style Chicken Breast

Saucy Cashew-Style Chicken Breast

with Jasmine Rice

Sweet, salty, crunchy; this dinner has it all! Our chicken stir-fry is packed with flavour and served on a bed of fluffy rice for a meal that comes together quicker than delivery!

Cashews/Noix de cajou

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

Preparation Time20 minutes
Cooking Time


serving amount

2 unit(s)

Chicken Breasts

170 g

Vegetable Mix

28 g

Cashews, chopped

(Contains Peanuts, Cashews/Noix de cajou)

¾ cup

Jasmine Rice

2 tbsp


1 tbsp

Moo Shu Spice Blend

(Contains Wheat, Soy)

2 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp


1 unit(s)

Chicken Broth Concentrate

Not included in your delivery

1.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories780 kcal
Fat23 g
Saturated Fat4 g
Carbohydrate99 g
Sugar15 g
Dietary Fiber3 g
Protein48 g
Cholesterol124 mg
Sodium2300 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
Small Bowl
Paper Towel


Make rice

Before starting, add 1 cups (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. While water boils, using a strainer, rinse rice until water runs clear.Once water is boiling, add rice to the pot, then reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.

Make sauce

Meanwhile, add honey, broth concentrate, half the Moo Shu Spice Blend, half the vegetarian oyster sauce (all for 4 ppl), soy sauce and 2 tbsp (4 tbsp) water to a small bowl. Whisk to combine. Set aside.

Prep chicken

Add remaining Moo Shu Spice Blend and cornstarch to a zip top bag. Seal bag and shake to combine. Set aside. Pat chicken dry with paper towels. Season with salt and pepper. Cut into 1-inch pieces. Add chicken to the zip top bag. Seal bag and shake to coat chicken. Set aside.

Cook chicken

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil to the same pan, then chicken. Cook, flipping occasionally, until golden-brown and cooked through, 8-10 min.** (NOTE: Cook chicken in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Transfer to a plate.

Finish stir-fry

Add 1/2 tbsp (1 tbsp) oil to the same pan, then vegetable mix. Cook, stirring often, until veggies are tender-crisp, 3-4 min. Add half the cashews, chicken and sauce to the pan. Cook, stirring often, until sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.

Finish and serve

Fluff rice with a fork. Divide rice between plates, then top with stir-fry. Sprinkle with remaining cashews.

Meal right image

Explore Similar Recipes

Meal left image