Soy cashew chicken with jasmine rice



Ingredients 12
Servings 4
Time 45 min

Ingredients

  • 1
    cup
    jasmine rice
  • 400
    ml
    coconut milk
  • 4
    cup
    water
  • 1/2
    cup
    raw cashews
  • 4
    free range chicken fillets
  • 1
    large garlic clove, crushed
  • 4
    Tbs
    soy sauce
  • 4
    Tbs
    raw honey
  • 25
    g
    spring onions, sliced
  • 150
    g
    portabellini mushrooms, sliced
  • 2
    Tbs
    lime juice
  • good handful of Asian baby leaf mix
 

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.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals  mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter. 
 

Read more on: dinner  |  meals  |  food24  |  recipes
 

You might also Like

NEXT ON FOOD24X
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.