Protein Swap | Saucy Cashew Chicken
with String Peas & Edamame
Cooking time
25 minutes
Servings
2/4
Calories
800 /serving
It’s a never-fail Chinese combo: bite-size chunks of tender chicken, snappy green veggies and crunchy cashews, bathed in a lip-smacking stir-fry sauce. The obvious move is to plate it over jasmine rice studded with protein-rich edamame, and then sprinkle with sesame seeds.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 200g String peas (sugar snap peas or snow peas)
- 30ml Hoisin sauce
- 60ml Stir-fry sauce
- 160g Jasmine rice
- 25g Roasted cashews
- 150g Edamame (or green peas)
- 9g Black & white sesame seeds
Contains: Cashews • Oysters • Sesame • Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
19 g
Saturated Fat
3 g
Sodium
1420 mg
Total Carb
99 g
Sugars
21 g
Protein
60 g
Fibre
8 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and add the edamame. Let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, remove the stem ends of the string peas; cut crosswise into thirds.
- Chop the cashews.
Cook the chicken & string peas
- Pat the chicken dry and cut into bite-size pieces; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, turning occasionally, 1 to 2 min., until partially cooked.
- Add the string peas and cook, stirring occasionally, 3 to 4 min., until crisp-tender and the chicken is browned* and cooked through.
Coat the chicken & string peas
- To the pan, add the stir-fry sauce, hoisin and 2 tbsp water (double for 4 portions).
- Cook, stirring occasionally, 2 to 3 min., until beginning to thicken.
- Add the cashews; stir well.
Plate your dish
- Divide the rice between your plates.
- Top with the chicken, string peas and sauce.
- Garnish with the sesame seeds. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
