Takeout-Inspired Cashew Chicken Thighs
with Garlicky Rice and Veggies
Toutes les saveurs d’un mets à emporter, avec des ingrédients servis séparément, pour un repas qui plaît à chaque membre de la famille! Les adultes pourront ajouter un peu de sriracha pour donner du piquant à leur plat.
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
270 g
Chicken Thighs
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
227 g
Broccoli
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Garlic, cloves
28 g
Cashews, chopped
(Contains: Cashews May contain traces of: Egg, Milk, Mustard, Peanuts, Sesame, Wheat, Sulphites, Soy)
4 tbsp
Hoisin Sauce
(Contains: Mustard, Sesame, Soy May contain traces of: Egg, Milk, Crustaceans, Fish, Wheat, Sulphites, Gluten)
½ tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites May contain traces of: Egg, Milk, Mustard, Fish, Sesame, Wheat)
9 g
Cornstarch
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)
2 tsp
Sriracha
(May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, preheat oven to 425°F. Wash and dry all produce.
- Heat a medium pot over medium.
- While pot heats, peel, then mince or grate garlic.
- Using a strainer, rinse rice until water runs clear.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, rice and garlic. Cook for 1 min, stirring often, until fragrant.
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Stir to combine. Bring to a boil over high. Once boiling, reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- While rice cooks, core, then cut pepper into 1-inch pieces. Cut broccoli into bite-sized pieces.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat chicken dry with paper towels. Season with salt and pepper. When hot, add 1/2 tbsp oil, then chicken. Pan-fry for 1-2 min per side until golden. (NOTE: Cook chicken in 2 batches for 4 servings, using 1/2 tbsp oil per batch.)
- Transfer chicken to a baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- While chicken roasts, heat the same pan over medium-high.
- When hot, add broccoli and 2 tbsp (1/4 cup) water. Cook for 2-3 min, stirring occasionally, until water is absorbed and broccoli begins to soften.
- Add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 4-5 min stirring often, until veggies are tender-crisp. Season with salt and pepper. Transfer veggies to a plate, then cover to keep warm.
- While veggies cook, to a medium bowl, whisk together hoisin sauce, soy sauce, cornstarch and 3/4 cup (1 1/2 cups) water.
- Add sauce mixture to the same pan (from step 4). Bring to a boil over medium. Cook for 1-2 min, whisking often, until sauce thickens slightly.
- Fluff rice with a fork.
- Thinly slice chicken.
- Divide rice between plates.
- Top with veggies and chicken.
- Drizzle sauce over chicken or serve alongside.
- Sprinkle cashews over top.
- Drizzle sriracha over top.
