Rice with mushrooms and cashew nuts


Ingredients 15
Servings 6
Time

Ingredients

  • 250
    ml
    uncooked rice
  • 4
    chicken breast fillets, thinly sliced
  • 200
    g
    oyster mushrooms
  • 250
    g
    button mushrooms
  • 30
    ml
    soy sauce
  • 1
    clove garlic, crushed
  • 2
    green chillies, deseeded and chopped
  • 5
    ml
    cornflour
  • 60
    ml
    oil
  • 1
    red pepper, seeded and thinly sliced
  • 1
    green pepper, seeded and thinly sliced
  • 2
    carrots, peeled and cut into matchsticks
  • 1
    bunch spring onions, chopped
  • salt and black pepper to taste
  • 100
    g
    roasted cashew nuts
 

Method

 
1. Cook rice as directed on packet and set aside. 2. Place chicken and mushrooms in a bowl. Add soy sauce, garlic, chillies and cornflour, mix together and leave for 15 minutes. 3. Heat oil and lightly fry peppers, carrots and spring onions. Remove from pan and keep warm. 4. In the same pan, fry chicken and mushrooms until lightly browned. Stir in the cooked rice, salt and pepper, stir-fry for 5 minutes. 5. Add fried vegetables and cashew nuts, stir-fry until heated through.
 

Read more on: poultry  |  shallow-fry
 

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