Saucy Cashew Chicken
with Jasmine Rice
Sweet, salty, crunchy; this dinner has it all! Our chicken stir-fry is packed with flavour and served on a bed of fluffy rice for a meal that comes together quicker than delivery!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Diced Chicken Breast
170 g
Vegetable Mix
28 g
Cashews, chopped
(Contains Peanuts, Cashews/Noix de cajou)
¾ cup
Jasmine Rice
2 tbsp
Cornstarch
1 tbsp
Moo Shu Spice Blend
(Contains Wheat, Soy)
2 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Honey
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, add 1 cups (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. While water boils, using a strainer, rinse rice until water runs clear.Once water is boiling, add rice to the pot, 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 from heat. Set aside, still covered.
Meanwhile, add honey, broth concentrate, half the Moo Shu Spice Blend, half the vegetarian oyster sauce (all for 4 ppl), soy sauce and 2 tbsp (4 tbsp) water to a small bowl. Whisk to combine. Set aside.
Add remaining Moo Shu Spice Blend and cornstarch to a zip-top bag. Seal bag and shake to combine. Set aside. Pat chicken dry with paper towels. Season with salt and pepper. Add chicken to the zip top bag. Seal bag and shake to coat chicken. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil to the same pan, then chicken. Cook, flipping occasionally, until golden-brown and cooked through, 8-10 min.** (NOTE: Cook chicken in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Transfer to a plate.
Add 1/2 tbsp (1 tbsp) oil to the same pan, then vegetable mix. Cook, stirring often, until veggies are tender-crisp, 3-4 min. Add half the cashews, chicken and sauce to the pan. Cook, stirring often, until sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.
Fluff rice with a fork. Divide rice between plates, then top with stir-fry. Sprinkle with remaining cashews.
