with Cashews and Stir-Fried Veggies
Ingredients: Chicken thighs • Sweet bell pepper • Basmati rice • Shanghai 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 (soy, sulphites, wheat) (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) • Cashews • Cornstarch • Thai spice blend (mustard, milk) (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) • Garlic.
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Chicken Thighs
270 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.
- To a medium pot, add Thai Spice Blend, 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.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove 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. Set aside.
- When hot, add cashews to the dry pan.
- Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them 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. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
- 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.
- To the pan with chicken and veggies, add the chili-soy sauce mixture and garlic.
- Cook for 1-2 min, stirring often, until sauce thickens slightly and chicken is cooked through.**
- Roughly chop cashews.
- To the pot with rice, add 1 tbsp (2 tbsp) butter, then fluff with a fork until butter melts.
- Season with salt and pepper.
- Divide rice between bowls. Top with chicken and veggies.
- Sprinkle cashews over top.
770
kcal
Calories
26
g
Fat
8
g
Saturated Fat
93
g
Carbohydrate
18
g
Sugar
4
g
Dietary Fiber
40
g
Protein
155
mg
Cholesterol
1740
mg
Sodium
0.3
g
Trans Fat
900
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
