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: Chinoise
Ingredients: 310 g Poitrine de poulet en dés; ¾ tasse(s) Riz au jasmin; 1 pièce(s) Courgette; 1 pièce(s) Poivron; 9 g Fécule de maïs; ½ tasse(s) Sauce aigre-douce; Sauce soya; 1 cs Vinaigre de vin rouge; 4 g Sel d'ail; 28 g Noix de cajou, hachées; 0.06 cc Poivre*; Beurre non salé*; 1 cs Huile*

with Stir Fried Veggies and Steamed Rice

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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:

Blé

•Soya

•Sulfites

•Noix de cajou

•Lait

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

DifficultéMoyen

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

9 g

Fécule de maïs

½ tasse(s)

Sauce aigre-douce

Sauce soya

1 cs

Vinaigre de vin rouge

4 g

Sel d'ail

28 g

Noix de cajou, hachées

Pas inclus dans votre livraison

0.06 cc

Poivre*

Beurre non salé*

1 cs

Huile*

Informations nutritionnelles

Énergie (kcal)850 kcal

Graisses24 g

dont saturés7 g

Glucides109 g

dont sucres36 g

Fibres3 g

Protéines45 g

Cholestérol130 mg

Sel1270 mg

Gras Trans0.3 g

Potassium1100 mg

Calcium50 mg

Fer3 mg

Ustensiles

•Casserole moyenne

•Petit bol

•Grande poêle antiadhésive

•Bol à mélanger, moyen

Instructions

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.