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.
Ingredients
310 g
Chicken Tenders
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 tbsp
Szechuan Sauce
(Contains Soy, Sesame, Wheat)
160 g
Sweet Bell Pepper
200 g
Zucchini
¾ cup
Basmati Rice
56 g
Cashews, chopped
(Contains Peanuts, Cashews/Noix de cajou)
2 unit
Green Onion
1 unit
Chicken Broth Concentrate
½ tbsp
Cornstarch
1 tsp
Garlic Salt
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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.
