Sweet and Tangy Cashew Chicken
with Stir Fried Veggies and Steamed Rice
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Chicken Breast, Diced
¾ cup
Jasmine Rice
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
9 g
Cornstarch
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat, Triticale)
¼ cup
Plum Sauce
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
1 tbsp
Red Wine Vinegar
(May contain traces of: Fish, Mustard, Sesame, Soy, Milk, Tree nuts, Egg, Wheat)
4 g
Garlic Salt
(May contain traces of: Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Wheat, Triticale)
28 g
Cashews, chopped
(Contains: Cashews May contain traces of: Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Egg, Wheat)
2 unit(s)
Green Onion
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.06 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
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.
- Zucchini prep
- 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.
- Add veggies into pan with chicken, stir to coat and remove from heat.
- Fluff jasmine rice with fork and divide between plates.
- Top rice with chicken , veggies and any remaining sauce in the pan.
- Sprinkle cashews over top.
