with Cashews and Buttered Seasoned Rice
This sweet and savoury meal will take you to the busy streets of Bangkok without ever leaving your kitchen. Crunchy cashews add a punch of Thai flavours and fragrance to this delicious dish.
Allergens
Utensils
Tags
Chicken Thighs
280 g
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
1 unit(s)
Basmati Rice
0.75 cup
Soy Sauce
2 tbsp
Sweet Chili Sauce
4 tbsp
Thai Seasoning
1 tbsp
Cornstarch
1 tbsp
Cashews, chopped
28 g
Garlic, cloves
1 unit(s)
Pepper
0.125 tsp
Unsalted Butter
1 tbsp
Oil
1 tbsp
Salt
0.375 tsp
- Combine rice, Thai Seasoning, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot.
- Cover and bring to a boil over high heat.
- Once boiling, reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Cut bok choy into 1-inch pieces.
- Peel, then mince or grate garlic.
- Pat chicken dry with paper towels, then cut into 1-inch pieces.
- Add chicken, half the cornstarch and 1/2 tbsp (1 tbsp) soy sauce to a large bowl.
- Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium heat.
- While the pan heats, combine sweet chili sauce, remaining soy sauce, remaining cornstarch and 1/2 cup (1 cup) water in a small bowl.
- When hot, add cashews to the dry pan.
- Toast, stirring occasionally, until golden and nutty, 4-5 min. (TIP: Keep your eye on the cashews so they don't burn.)
- Transfer to a plate.
- Return the same pan to medium-high.
- Add 1 tbsp (2 tbsp) oil, then chicken.
- Cook, stirring occasionally, until golden-brown, 2-3 min.
- Add peppers. Cook, stirring often, until slightly softened, 1-2 min.
- Add bok choy.
- Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.
- Season with salt and pepper.
- Add chili sauce mixture and garlic to the pan with chicken and veggies.
- Cook, stirring often, until sauce thickens slightly and chicken is cooked through, 1-2 min. **
- Roughly chop cashews.
- Add 1 tbsp (2 tbsp) butter to the pot with rice, then fluff with a fork until butter melts.
- Season with salt and pepper, to taste.
- Divide rice between plates. Top with chicken and veggies.
- Sprinkle cashews over top.
790
kcal
Calories
27
g
Fat
8
g
Saturated Fat
97
g
Carbohydrate
22
g
Sugar
5
g
Dietary Fiber
39
g
Protein
145
mg
Cholesterol
1350
mg
Sodium
0.4
g
Trans Fat
800
mg
Potassium
125
mg
Calcium
5.5
mg
Iron
with Cashews and Indian-Style Pilaf
