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Sticky Cashew Chicken with Jasmine Rice and Asian Greens
Nato Zondagh

Sticky Cashew Chicken with Jasmine Rice & Asian Greens

5 from 1 vote
Sticky Cashew Chicken served with a bed of asian greens that can be made in under 30 minutes. Ideal for weeknights and very tasty!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1
Course: Lunch, Main Course
Cuisine: Asian
Ingredients Method

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

Method
 

For the Sticky Sauce
  1. Combine all the ingredients together & mix well. Set aside.
For the Chicken
  1. Mix flour, corn flour, salt & paprika together. Divide in half.
  2. Combine one half of the flour mix with water to make a loose batter.
  3. Dust the chicken in dry flour mix then dip into batter. Shallow fry in hot oil for 3 minutes on each side.
  4. Remove from pan & drain excess oil on paper towel.
  5. Put the chicken back into the pan, add sauce & cashew nuts.
  6. Stir for about 1 min until coated.
For the Jasmine Rice
  1. Cook & serve with chicken.
For the Asian Greens
  1. Heat oil in a pan. Add veg & seasoning.
  2. Fry until wilted then add lemon juice. Cook until juice has evaporated.