Apricot-and-Toasted Cashew Chicken Bowls

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Very High Fibre

High Protein

Quick

Apricot-and-Toasted Cashew Chicken Bowls

with Veggie-Studded Bulgur

10 min

Difficulty: 1/3

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Cashews

Fish

Gluten

Tags

Very High Fibre

High Protein

Dinner-bowls

Quick

New

High-protein-picks

Ingredients

Chicken Breasts

2 unit(s)

Bulgur Wheat

0.5 cup

Kale, chopped

56 g

Edamame

56 g

Zucchini

1 unit(s)

Soy Sauce Mirin Blend

4 tbsp

Apricot Spread

2 tbsp

Moo Shu Spice Blend

9 g

Cashews, chopped

28 g

Cornstarch

9 g

Oil

1 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, wash and dry all produce.
To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
Finely chop kale, discarding any larger ribs.

Heat a large non-stick pan over medium.
When hot, add cashews to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.
While cashews toast, to a small bowl, add soy sauce mirin blend, half the apricot spread (use all for 4 servings) and 1 tbsp (2 tbsp) water.

Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, zucchini and edamame. Season with salt and pepper. Cook for 4-5 min, stirring often, until tender-crisp.
Add kale, half the Moo Shu Spice Blend and 1/4 cup (1/2 cup) water. Cook for 1-3 min, until tender. Transfer to a plate.

While veggies cook, pat chicken dry with paper towels.
Cut into 1/2 inch pieces.
To a shallow bowl, add chicken, cornstarch and remaining Moo Shu Spice Blend. Season with salt and pepper. Toss to coat.

Reheat pan over medium.
When hot, add 1/2 tbsp (1 tbsp) oil and chicken. Cook for 3-4 min, flipping occasionally, until golden.
Add sauce mixture. Cook for 1-2 min, stirring often, until sauce thickens slightly and chicken is cooked through.**