Sweet and Tangy Cashew Chicken

Name: Sweet and Tangy Cashew Chicken with Stir Fried Veggies and Steamed Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 310 g Chicken Breast, Diced; ¾ cup Jasmine Rice; 1 unit(s) Zucchini; 1 unit(s) Sweet Bell Pepper; 9 g Cornstarch; ½ cup Sweet and Sour Sauce; 2 tbsp Soy Sauce; 1 tbsp Red Wine Vinegar; 4 g Garlic Salt; 28 g Cashews, chopped; 0.06 tsp Pepper*; 1 tbsp Unsalted Butter*; 1 tbsp Oil*

with Stir Fried Veggies and Steamed Rice

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You're quick and delicious Chinese take out inspired meal awaits you with this recipe. Tender and juicy pieces of chicken breast tossed with crunchy cashews, crisp vegetables all enveloped in a sweet and tangy sauce atop fluffy jasmine rice. Tastebuds get ready to take off in 3..2..1!

Allergens:

Hvede

•Soja

•Schwefeldioxide und Sulfite

•Cashewnoten

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast, Diced

¾ cup

Jasmine Rice

1 unit(s)

Zucchini

1 unit(s)

Sweet Bell Pepper

9 g

Cornstarch

½ cup

Sweet and Sour Sauce

2 tbsp

Soy Sauce

1 tbsp

Red Wine Vinegar

4 g

Garlic Salt

28 g

Cashews, chopped

Not included in your delivery

0.06 tsp

Pepper*

1 tbsp

Unsalted Butter*

1 tbsp

Oil*

Nutrition Values

Calories850 kcal

Fat24 g

Saturated Fat7 g

Carbohydrate109 g

Sugar36 g

Dietary Fiber3 g

Protein45 g

Cholesterol130 mg

Sodium1270 mg

Trans Fat0.3 g

Potassium1100 mg

Calcium50 mg

Iron3 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.

Utensils

•Medium Pot

•Small Bowl

•Large Non-Stick Pan

•Medium Bowl

Cooking Steps

Using a strainer, rinse rice until water runs clear.
Add half the garlic salt and 1 cup water (dbl for for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
Once boiling, add rice, 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 the pot from heat. Set aside, still covered.

Core, then cut pepper into 1-inch pieces.
Cut broccoli florets into bite sized pieces.
To a small bowl, combine vinegar, sweet and sour sauce, half the soy sauce, 1/4 cup water (dbl for 4 ppl).

Heat a large non-stick pan over medium heat.
When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and broccoli. Season with 1/2 the garlic salt and pepper. Cook, stirring often, until tender-crisp, 3-4 min.
Add half soy sauce, stir to combine.
Remove from heat then transfer veggies to plate. Cover to keep warm.

Combine cornstarch, remaining garlic salt and 1/4 tsp pepper (dbl for 4 ppl) in a medium bowl.
Pat chicken dry with paper towels,
Add chicken to cornstarch mixture and toss to coat.
Using your hands, press cornstarch mixture into chicken to fully cover.

Carefully wipe down pan used to cook veggies, then reheat over medium-high.
When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping occasionally, until golden-brown and cooked through,5-6 min.**
When chicken is almost done cooking, add 1tbsp butter (dbl for 4 ppl) and swirl until melted
Add sauce mixture. Stir to combine. Cook stirring often until sauce reduces slightly, 1-2 min.