Protein Swap | Cashew Chicken Breasts
with Sweet Pepper & Edamame over Rice
Cooking time
25 minutes
Servings
2/4
Calories
750 /serving
Give your chicken dinner a Chinese twist by smothering it in an impossibly savoury glaze made from an easy mix of stir-fry sauce and our much-loved Mellow Sesame spices, not to mention diced sweet pepper, edamame and cashews. By cooking it all together in the same pan you’ll ensure the flavours spread into every single nook and cranny, making this one tasty dish—balanced by the perfect pillowy bed of white rice.
We will send you:
- 2 Chicken breasts
- 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 seeds, garlic, ginger, black pepper)
Contains: Cashews, Milk, Oysters, Sesame, Soy, Wheat
You will need:
Medium pot
Medium pan
Oil
Salt
Total Fat
20 g
Saturated Fat
3 g
Sodium
1630 mg
Total Carb
91 g
Sugars
14 g
Protein
56 g
Fibre
7 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, core and medium-dice the sweet pepper.
Cook the chicken
Pat the chicken dry with paper towel; season with the remaining spices. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, 6 to 8 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 the stir-fry sauce and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 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.
