Sweet Thai-Inspired Cashew Chicken
with sautéed peppers & jasmine rice- Peanuts
- Cashews/Noix de cajou
- Soy
- Sulphites
- Wheat
- Sesame
A take-out classic you can master at home! This Thai-inspired cashew chicken is tangy, sweet and glossy, filled with sweet peppers, crunchy cashews and a little red chili for some kick. Your palate will not be disappointed.
Ingredients
285 g
Chicken Breast Tenders
160 g
Sweet Bell Pepper
28 g
Cashews, chopped
(Contains: Peanuts, Cashews/Noix de cajou)
56 g
Yellow Onion
¾ cup
Jasmine Rice
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
1 tbsp
Rice Vinegar
(Contains: Sulphites)
1 unit
Chili Pepper
2 unit
Garlic, cloves
1 tbsp
Cornstarch
1 tbsp
Ginger-Sesame Spice Blend
(Contains: Sesame)
Not included in your delivery
2 tbsp
Oil*
1 tbsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Gather all your tools, wash and dry all produce and then start the recipe. To a medium pot, add rice and 1 1/3 (2 2/3 cups) cups water. Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Set aside for 5 min, off heat and still covered. Season with salt, then fluff rice with a fork.
Meanwhile, cut sweet bell pepper into 1/4-inch slices. Peel, then cut half the onion into 1/4-inch slices (use whole onion for 4 portions). Peel, then mince or grate garlic. Finely chop red chili pepper, removing seeds for less heat. (TIP: We suggest using gloves when prepping chili peppers!)
In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat. While the pan heats, pat chicken dry with paper towels, then cut into 1-inch strips. To a large bowl, add chicken, Ginger-Sesame Spice Blend and 1 tsp (2 tsp) cornstarch. Season with salt and pepper, then toss to coat. Add chicken to the pan. Cook for 4-6 min, turning often, until chicken is golden-brown and cooked through. Transfer chicken to a plate and cover to keep warm.
To a small bowl, add soy sauce, rice vinegar, garlic, 1/2 cup (1 cup) water, 1 tbsp (2 tbsp) sugar, remaining cornstarch and red chili pepper (refer to Chef's Tip for heat guide). Whisk to combine.
In the same pan (used in Step 3), heat 1 tbsp (2 tbsp) oil over medium-high. When the pan is hot, add sweet bell peppers and onions. Cook for 4-6 min, stirring often, until veggies are tender-crisp. Reduce heat to medium. Stir in the chicken, cashews and soy sauce mixture. Cook for 1-2 min, stirring occasionally, until slightly thickened.
Divide rice between plates. Top with chicken and veggies. Enjoy!
