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Sticky Cashew Chicken with Jasmine Rice & Asian Greens
Nato Zondagh
Sticky Cashew Chicken served with a bed of asian greens that can be made in under 30 minutes. Ideal for weeknights and very tasty!
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Lunch, Main Course
Cuisine
Asian
Servings
1
Ingredients
For the Sticky Sauce
40
ml
Hoison Sauce
20
ml
Soya Sauce
5
ml
Sriracha
15
g
Tin Butter Bean
3
g
Garlic
Chopped
2
g
Ginger
Minced
For the Chicken
30
g
Cake Flour
30
g
Corn Flour
2
g
Tumeric
0.5
g
Fine Pepper
150
g
Chicken Breast
Cubed
10
g
Cashew Nuts
For the Jasmine Rice
60
g
Pumpkin Seeds
Cooked
For the Asian Greens
40
g
Pak Choi
40
g
White Cabbage
30
g
Baby Spinach
10
g
Sugarsnap Peas
5
ml
Olive Oil
10
ml
Lemon Juice
1
g
Tumeric
1
g
Fine Salt
Instructions
For the Sticky Sauce
Combine all the ingredients together & mix well. Set aside.
For the Chicken
Mix flour, corn flour, salt & paprika together. Divide in half.
Combine one half of the flour mix with water to make a loose batter.
Dust the chicken in dry flour mix then dip into batter. Shallow fry in hot oil for 3 minutes on each side.
Remove from pan & drain excess oil on paper towel.
Put the chicken back into the pan, add sauce & cashew nuts.
Stir for about 1 min until coated.
For the Jasmine Rice
Cook & serve with chicken.
For the Asian Greens
Heat oil in a pan. Add veg & seasoning.
Fry until wilted then add lemon juice. Cook until juice has evaporated.
Keyword
Cashew Nuts, Chicken