Cashew chicken with jasmine rice
From the foundersAlexander Eriksson·Founder & CEO
A quick chicken stir-fry with toasted cashews, pepper and a glossy soy and ginger sauce. Served with jasmine rice.
Ingredients
4 servings
- 820 gchicken breast fillets
- 120 gcashew nuts
- 3.5 dljasmine rice
- 2.5 stred pepper
- 4.5 stspring onions
- 3.5 stgarlic cloves
- 25 gfresh ginger
- 4.5 msksoy sauce
- 2.5 mskoyster sauce
- 1 mskrice vinegar
- 2.5 tskcornflour
- 1 tskdried chilli
- 3.5 mskrapeseed oil
How to make it
- 1
Cook the rice according to the packet and leave it to steam with the lid on.
- 2
Cut the chicken into pieces and mix with half the cornflour and 1 tbsp soy sauce.
- 3
Dry-toast the cashews in a hot pan until golden, then remove them.
- 4
Mix the rest of the soy sauce, the oyster sauce, vinegar, cornflour and a little water into a sauce.
- 5
Heat the oil in a wok and sear the chicken in batches over a high heat until golden. Remove.
- 6
Stir-fry the garlic, ginger, chilli and the white part of the spring onions for 30 seconds, add the pepper and stir-fry for 2 minutes.
- 7
Return the chicken to the wok, pour in the sauce and let it thicken while stirring.
- 8
Fold in the cashews and the green part of the spring onions. Serve with the rice.
Kitchen tips
- Stir-fry the chicken in batches so it fries rather than stews.
- Toast the cashews well but keep an eye on them, as they burn quickly.
- Stir the sauce just before adding it, as the cornflour sinks to the bottom.
AI-generated content. Always verify ingredients and allergen information yourself.
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