Savoury Chicken and Veggie Stir-Fry
with Cashews and Garlic Rice
For those who don't shy away from spice, this chicken stir-fry packs a flavour punch and plenty of heat thanks to our Szechuan-style sauce! Toasted cashews finish off this dish for a culinary home run!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Soy, Sulphites, Wheat)
(Contains Soy, Sesame, Wheat)
Sweet Bell Pepper
(Contains Peanuts, Cashews/Noix de cajou)
Chicken Broth Concentrate
Not included in your delivery
Before starting, wash and dry all produce. Add rice, broth concentrate, half the garlic salt and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces.Halve zucchini lengthwise, then cut into 1/4-inch half-moons.Cut green onion whites into 1/2-inch pieces. Thinly slice green onion greens. Keep green and white parts separate.
Heat a large non-stick pan over medium heat.When hot, add cashews to the dry pan. Toast, stirring occasionally, until golden-brown, 5-6 min. (TIP: Keep your eye on cashews so they don't burn!) Transfer to a plate.
If you've opted to get chicken tenders, pat dry with paper towels, then cut into 2-inch pieces. Season with salt and pepper. When cashews are done, heat the same pan over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan fry, flipping occasionally, until golden-brown, 2-3 min.
Add peppers, zucchini and green onion whites to the pan with chicken. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.Add Szechuan sauce mixture. Cook, stirring often, until sauce thickens slightly, 1-2 min. (TIP: Add 1-2 tbsp water if sauce gets too thick.) Season with pepper, to taste.Add half the cashews, then toss to combine.
Add half the green onion greens and 1 tbsp (2 tbsp) butter to the pot with rice, then fluff rice with a fork until butter melts.Divide rice between plates. Top with chicken and veggies. Sprinkle remaining green onions and remaining cashews over top.