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. Ingredients: Chicken thighs • Sweet bell pepper • Basmati rice • Bok choy • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Cashews (cashews, soybean and/or canola oil) (cashew) • Cornstarch • Thai spice blend (salt, spices (including mustard) and herbs, sugars (sugar, corn syrup solids), dehydrated vegetables (onion, garlic), corn starch, coconut powder (coconut milk, maltodextrin, sodium caseinate (milk)), lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), coconut oil, yeast extract, silicon dioxide) (mustard, milk) • Garlic.
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 Spice Blend
7 g
Cornstarch
9 g
Cashews, chopped
28 g
Garlic, cloves
1 unit(s)
Pepper
0.125 tsp
Butter
1 tbsp
Oil
1 tbsp
Salt
0.375 tsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear. In a medium pot, combine rice, Thai Seasoning, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt.
- Cover and bring to a boil over high heat.
- Once boiling, reduce heat to low.
- Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- 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.
- To a large bowl, add chicken, half the cornstarch and 1/2 tbsp (1 tbsp) soy sauce.
- Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium.
- While the pan heats, in a small bowl, combine sweet chili sauce, remaining soy sauce, remaining cornstarch and 1/2 cup (1 cup) water.
- When hot, add cashews to the dry pan.
- Toast for 4-5 min, stirring occasionally, until golden and nutty. (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 for 2-3 min, stirring occasionally, until golden.
- Add peppers. Cook for 1-2 min, stirring often, until slightly softened.
- Add bok choy.
- Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
- Season with salt and pepper.
- Add chili sauce mixture and garlic to the pan with chicken and veggies.
- Cook for 1-2 min, stirring often, until sauce thickens slightly and chicken is cooked through.**
- 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.
760
kcal
Calories
26
g
Fat
8
g
Saturated Fat
91
g
Carbohydrate
18
g
Sugar
4
g
Dietary Fiber
39
g
Protein
150
mg
Cholesterol
1740
mg
Sodium
0.4
g
Trans Fat
800
mg
Potassium
125
mg
Calcium
5.5
mg
Iron
with Cashews and Indian-Style Pilaf
