Sweet and Tangy Cashew Chicken
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Sweet and Tangy Cashew Chicken

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!

Allergènes:
Soya
Blé
Sulfites
Noix de cajou

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson15 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

310 g

Poitrine de poulet en dés

¾ tasse(s)

Riz au jasmin

1 pièce(s)

Courgette

1 pièce(s)

Poivron

1 cs

Fécule de maïs

(Peut contenir Moutarde, Sésame, Soya, Sulfites, Blé, Oeuf, Poisson, Lait)

½ tasse(s)

Sauce aigre-douce

(Contient Soya, Blé Peut contenir Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde, Sésame, Sulfites)

2 cs

Sauce soya

(Contient Soya, Blé, Sulfites Peut contenir Sésame, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde)

1 cs

Vinaigre de vin rouge

(Contient Sulfites)

1 cc

Sel d'ail

(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)

28 g

Noix de cajou, hachées

(Contient Noix de cajou Peut contenir Soya, Lait, Sésame, Sulfites, Noix, Moutarde, Blé, Arachides, Oeuf)

Pas inclus dans votre livraison

0.06 cc

Poivre*

1 cs

Beurre non salé*

1 cs

Huile*

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Informations nutritionnelles

Énergie (kcal)860 kcal
Graisses26 g
dont saturés7 g
Glucides112 g
dont sucres36 g
Fibres3 g
Protéines44 g
Cholestérol130 mg
Sel1720 mg
Gras Trans0.3 g
Potassium1000 mg
Calcium40 mg
Fer4.5 mg

Ustensiles

Casserole moyenne
Petit bol
Grande poêle antiadhésive
Bol à mélanger, moyen

Instructions

1
  • 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.
2


  • 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).


3
  • 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.
4
  • 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.
5
  • 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.
6
  • 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.