Andy’s Cashew Chicken with Jasmine Rice

• 份量: 4 servings
• 准备时间: 25 minutes
• 总时间: 30 minutes

配料

2 cups jasmine rice, cooked

6 chicken thighs, thinly sliced

⅓ cup corn starch

3 tbsp minced ginger

4 cloves garlic, sliced

1 red pepper thinly sliced

1 cup thinly sliced red onions

1 cup fresh basil leaves

1 cup roasted cashews

1 cup green onion sliced into 1/2 inch sticks

7 tbsp soy sauce

3 tbsp rice wine vinegar

1 tbsp sesame oil

1 tbsp hoisin sauce

1 tbsp honey

步骤

In a large bowl, add 6 thinly sliced chicken thighs.

Sprinkle ⅓ cup cornstarch over the chicken and toss well to evenly coat.

Let the coated chicken sit for 2 minutes. This helps it crisp up when cooked and thickens the sauce later on.

In a small bowl, whisk together the following: 7 tbsp soy sauce, 3 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp hoisin sauce, 1 tbsp honey

Mix until the honey is fully dissolved. Set aside.

Heat a non-stick or lightly oiled wok/skillet over high heat.

Once hot, add the coated chicken in a single layer.

Stir-fry until fully cooked and golden. Then, remove chicken from the pan and set aside.

In the same pan, add a bit more oil if needed. Add: 3 tbsp minced ginger, 4 cloves sliced garlic, 1 thinly sliced red bell pepper, 1 cup thinly sliced red onions.

Sauté over medium-high heat until veggies are slightly soft and fragrant.

Add the cooked chicken back to the pan. Toss in: 1 cup roasted cashews, 1 cup sliced green onions (cut into ½ inch pieces), 1 cup fresh basil leaves.

Stir everything together over high heat until well combined.

Pour in the prepared sauce mixture and continue stirring to coat everything evenly.

Cook for another 1–2 minutes, allowing the sauce to thicken and glaze the chicken and veggies.

Divide the jasmine rice between plates or meal prep containers.

Spoon the cashew chicken stir-fry over top.

Garnish with extra green onions or a sprinkle of sesame seeds, if desired.

Enjoy immediately or store in the fridge for 5–7 days, or freeze for up to 3 months.