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Sweet chilli chicken with jasmine rice & cashews recipe

Chicken & veggie peanut satay with jasmine rice & cashews

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Steamer pot
  • 1 Large pot or rice cooker
  • 1 Large bowl
  • 1 Frypan

Ingredients

Rice

  • 1 cup jasmine rice

Sauce

  • ⅓ cup peanut butter
  • 2 tsp red curry paste
  • 1 tsp soy sauce or gluten-free tamari
  • 2 tsp apple cider vinegar
  • 1 tbsp honey
  • 1 cup coconut milk

Chicken

  • 2 cloves garlic
  • 500 g chicken thighs skinless, boneless
  • 1 tbsp olive oil

Veggies

  • 1 broccoli
  • 1 red capsicum
  • 1 carrot
  • 1 zucchini

To finish

  • 1 bunch coriander optional
  • 40 g cashews optional

Instructions

Cook rice

  • In a large pot over high heat add 1 cup jasmine rice and 310ml or 1 ¼ cup of water. Bring to a boil then reduce heat to medium-low and cover. Simmer for 12 minutes or until all the water is absorbed. Fluff rice with a fork.

Make sauce

  • In a small pot, combine ⅓ cup peanut butter, 2 tsp red curry paste, 1 tsp soy sauce, 2 tsp apple cider vinegar, 1 tbsp honey and 1 cup coconut milk and whisk to combine. Cook, stirring occasionally, for 5 minutes or until slightly thickened. Taste, then season with pepper.
    Tip: Add a splash of water or coconut milk if you prefer a runnier sauce.

Cook chicken

  • Peel and mince 2 cloves garlic. Pat 500 g chicken thighs dry and dice into bite-sized pieces. Heat 1 tbsp olive oil in a large frypan over medium-high heat. Cook the garlic and chicken for 3-4 minutes until browned and just cooked through. Transfer the chicken to a plate and reserve the pan.

Cook veggies

  • While the chicken is cooking, slice 1 broccoli into small florets. Finely dice 1 red capsicum 1 carrot and 1 zucchini. While the chicken is resting, add the broccoli, capsicum, carrot and zucchini to the reserved pan on high heat. Cook for 2-3 minutes until just tender or cooked to your liking.

To finish

  • Add the chicken and any resting juices back and the sauce to the pan with the veggies. Stir to combine, adding a splash of water if needed, and cook for 1 minute. Pick 1 bunch coriander leaves, discard the stems and roughly chop. Finely chop 40 g cashews.

To serve

  • Divide the chicken and veggie satay and rice between plates. Sprinkle with the cashews and garnish with coriander.

Nutrition

Calories: 764kcal | Carbohydrates: 69g | Protein: 41g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 119mg | Sodium: 373mg | Potassium: 1.432mg | Fiber: 8g | Sugar: 13g | Calcium: 145mg | Iron: 6mg