Protein Swap | Cashew Chicken
with Sweet Pepper & Edamame
Cooking time
25 minutes
Servings
2/4
Calories
730 /serving
This Chinese-themed chicken dinner is smothered in an impossibly savoury glaze. It's an easy mix of stir-fry sauce and sesame spices, plus diced pepper, edamame and cashews. Everything cooks in the same pan so the flavours spread into each nook and cranny—balanced by pillowy white rice.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 1 Sweet pepper
- 150g Edamame (or green peas)
- 25g Roasted cashews
- 160g White rice
- 60ml Stir-fry sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Cashews • Oysters • Sesame • Soy • Wheat
You will need:
Medium pan
Medium pot
Oil
Salt
Total Fat
19 g
Saturated Fat
3 g
Sodium
1620 mg
Total Carb
89 g
Sugars
15 g
Protein
52 g
Fibre
6 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions), ⅓ of the spices and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, halve, core and medium-dice the sweet pepper.
Cook the chicken
- Pat the chicken dry; season with the remaining spices.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, 4 to 6 min. per side, until nicely browned and cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
- In the same pan, heat a drizzle of oil on medium-high.
- Add the sweet pepper and sauté, scraping up any browned bits, 2 to 3 min., until beginning to soften.
- Add thestir-fry sauce and 2 tbsp water (double for 4 portions). Cook, stirring often, 1 to 2 min., until combined.
Coat the chicken
- To the pan of sauce, add the chicken, cashews, edamame and 2 tbsp water (double for 4 portions).
- Cook, spooning the sauce over the chicken, 2 to 3 min., until coated.
Plate your dish
- Divide the rice between your plates.
- Top with the chicken and sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
