Name: Chicken with cashew nuts
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 2
Ingredients: 2 chicken breasts (or pork, beef, seafood or tofu, whatever you prefer!); mix of vegetables (we use red peppers, carrots, green beans, baby sweetcorn, mange tout, broccoli and cauliflower); 150 g dry cashew nuts per person; 2 rice measuring cups white jasmine rice; 1 yellow/white onion, finely sliced; 1 spring onion; 1 clove garlic crushed using back of knife; 2 birds eye chillies finely chopped; 250 ml chicken stock; 2 tbsp Thai sweet chilli sauce and a small amount of Sri Racha chilli sauce; 1 pinch sugar to sweeten

AuthorHungry PandaCategoryMeatDifficultyBeginner

Yields2 Servings

Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

INGREDIENTS

2 chicken breasts (or pork, beef, seafood or tofu, whatever you prefer!)

mix of vegetables (we use red peppers, carrots, green beans, baby sweetcorn, mange tout, broccoli and cauliflower)

150 g dry cashew nuts per person

2 rice measuring cups white jasmine rice

1 yellow/white onion, finely sliced

1 spring onion

1 clove garlic crushed using back of knife

2 birds eye chillies finely chopped

250 ml chicken stock

2 tbsp Thai sweet chilli sauce and a small amount of Sri Racha chilli sauce

1 pinch sugar to sweeten

HOW TO MAKE

Measure the 2 cups of rice into your rice cooker bowl and fill with water to the level 2 long grain level line. Press ’LONG GRAIN’ or ’WHITE’ and press ’START’.

Stir fry garlic, chilli and onions in a pan/wok until the flavours start to release and then add the chicken. Keep oil to a minimum and add spoonfuls of chicken stock to stop any sticking.

Once the chicken is sealed add the vegetables and cashew nuts then stir fry until cooked. Keep adding chicken stock in small quantities.

Season the sauce with a generous splash of soy sauce, a dash of black pepper and salt to season. Add sugar (to taste) and the Thai sweet chilli sauce.

Thicken with cornflour mixed with water and stir through spring onions.

Leave to simmer for 10-15 minutes to develop the flavours. Serve with your jasmine rice.

Ingredients