Sweet chilli chicken with jasmine rice & cashews
Appliance/Function:
Equipment
- 1 Large pot or rice cooker
- 1 Small bowl
- 1 Frypan
Ingredients
Rice
- 1 cup jasmine rice
Veggies
- 1 carrot
- 1 broccoli
- 1 baby bok choy
Sauce
- 1 tsp ginger
- 1 tbsp soy sauce
- ¼ cup sweet chilli sauce
- 1 tbsp honey
- 1 tsp sesame oil
Chicken
- 600 g chicken thighs skinless, boneless
- 3 tbsp cornflour
- 1 tbsp olive oil
To Serve
- ¼ cup cashew nuts or peanuts
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.
Prep veggies
- Peel then slice 1 carrot in half lengthwise, then thinly slice. Cut 1 broccoli into small florets. Slice 1 baby bok choy.
Make sauce
- Peel and mince 1 tsp ginger. In a small bowl combine the ginger, 1 tbsp soy sauce, ¼ cup sweet chilli sauce, 1 tbsp honey, 1 tsp sesame oil and a splash of water.
Prep & cook chicken
- Dice 600 g chicken thighs into bite-sized pieces. Sprinkle the chicken with 3 tbsp cornflour and toss to coat. Heat 1 tbsp olive oil in a large frypan on high heat. Add the chicken and cook for 3-4 minutes, until golden but not cooked through.
To finish
- Add the carrot, broccoli and baby bok choy to the pan with the chicken and stir-fry for 2-3 minutes, until starting to soften. Then add the sauce and toss to combine. Cook for 1-2 minutes, until sauce has slightly thickened and reduced. Roughly chop ¼ cup cashew nuts.
To serve
- Divide the jasmine rice between plates, top with the sweet chilli chicken and sprinkle over the cashews.
Nutrition
Calories: 597kcal | Carbohydrates: 74g | Protein: 40g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 143mg | Sodium: 622mg | Potassium: 1047mg | Fiber: 6g | Sugar: 18g | Calcium: 147mg | Iron: 4mg