Cashew Chicken Stir-Fry

Name: Cashew Chicken Stir-Fry with Broccoli over Jasmine Rice
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: ½ cup Jasmine Rice; 1 tablespoon Cornstarch; 4 tablespoon Sweet Soy Glaze; 2 tablespoon Hoisin Sauce; 5 teaspoon Rice Wine Vinegar; 10 ounce Chicken Breast Strips; 1 teaspoon Garlic Powder; 8 ounce Broccoli Florets; ½ ounce Cashews; 1 tablespoon Vegetable Oil; 1 tablespoon Butter; Salt; Pepper

with Broccoli over Jasmine Rice

Recipe Development TeamPublished on July 27, 2020

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When a cashew chicken craving strikes, you know how it is—you’ve gotta have it immediately, and nothing else will do. Fortunately, this dish is super speedy to whip up in your own kitchen. In just 25 minutes, you can have steamy rice, tender chicken and broccoli, tangy-sweet sauce, and crunchy cashews. Comfort food at its finest? We think so.

Tags:

Lightning Prep

•Calorie Smart

Allergens:

Soy

•Wheat

•Tree Nuts

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

½ cup

Jasmine Rice

1 tablespoon

Cornstarch

4 tablespoon

Sweet Soy Glaze

(Contains: Soy, Wheat)

2 tablespoon

Hoisin Sauce

(Contains: Soy, Wheat)

5 teaspoon

Rice Wine Vinegar

10 ounce

Chicken Breast Strips

1 teaspoon

Garlic Powder

8 ounce

Broccoli Florets

½ ounce

Cashews

(Contains: Tree Nuts)

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2678 kJ

Calories640 kcal

Fat21 g

Saturated Fat7 g

Carbohydrate79 g

Sugar29 g

Dietary Fiber3 g

Protein37 g

Cholesterol105 mg

Sodium2030 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Small Bowl

•Whisk

•Paper Towel

•Large Pan

Instructions

• In a small pot, combine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 1½ cups water.

• While rice cooks, wash and dry produce. • Cut broccoli florets into bite-size pieces, if necessary. • In a small bowl, whisk together half the cornstarch and ½ cup cold water until smooth. Whisk in sweet soy glaze, hoisin, and half the vinegar (we sent more). • Pat chicken* dry with paper towels, then season with garlic powder, salt, and pepper. • 4 SERVINGS: Use all the cornstarch, 1 cup water, and all the vinegar.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add broccoli and 2 tsp water. Cover and steam for 3 minutes. Uncover and cook, stirring occasionally, until broccoli is browned and tender, 3-5 minutes more. Season with salt and pepper. Remove from pan and set aside. • Add another drizzle of oil to pan. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • TIP: If needed, add a splash more water to the pan after steaming to help the broccoli soften.

• Pour sauce into pan with chicken. Bring to a simmer and cook, stirring, until thickened, 1-2 minutes. Turn off heat. Stir in broccoli and cashews until coated. Taste and season with salt and pepper. • Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. • Divide rice between bowls, top with stir-fry, and serve. • 4 SERVINGS: Use 2 TBSP butter.