Name: Soy cashew chicken with jasmine rice
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 1 cup jasmine rice; 400 ml coconut milk; 4 cup water; 1/2 cup cashew nuts raw; 4 chicken breast fillets; 1 garlic cloves, crushed; 4 Tbs soy sauce; 4 Tbs honey raw; 25 g spring onions sliced; 150 g portabellini mushrooms sliced; 2 Tbs lime juice; salad greens Asian baby leaf mix

Recipe Disclaimer

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Ingredients (12)

1 cup	jasmine rice
400 ml	coconut milk
4 cup	water
1/2 cup	cashew nuts — raw
4	chicken breast fillets
1	garlic — cloves, crushed
4 Tbs	soy sauce
4 Tbs	honey — raw
25 g	spring onions — sliced
150 g	portabellini mushrooms — sliced
2 Tbs	lime juice
	salad greens — Asian baby leaf mix

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Method:

Place the jasmine rice, coconut milk and water in a pot. Bring to the boil, then reduce the heat and allow to simmer with the lid off for 18 minutes or until most of the liquid has been absorbed. Turn off the heat, cover the pot and allow the rice to steam for a further 10 minutes.

While the rice is cooking heat the cashews in a dry frying pan until lightly toasted. Set aside.

Cut the chicken fillets into thin strips about 5cm long. Place in a frying pan over a medium heat and add the garlic, soy sauce and honey. Cook for 5 minutes.

Add the spring onions and mushrooms and cook for a further 5 minutes. Add the lime juice. Stir in the Asian leaves and allow them to wilt. Remove from the heat.

Stir the toasted cashews into the rice. Top with the chicken and serve immediately.

Serves 4.

Reprinted with the permission of Cupcakes & Couscous.

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