Cashew Chicken with Broccolini, Pak Choy & Jasmine Rice
  • Prep time: 30 minutes
  • Calories: 499
This midweek version of cashew chicken has the right combination of flavour and freshness. It’s salty and spicy without being overpowering. Need more spice? Add more sambal oelek. The crisp greens brings a fresh balance.
  • 34 Cup of Jasmine Rice
  • 2 of Garlic Clove
  • 2 of Chicken Breast
  • 1 of Pak Choy
  • 12 Tbsp of Sambal Oelek
  • 75 g of Oyster/Soy Sauce YPI (GF)
  • 2 of Spring Onion
  • 65 g of Cashew Unsalted Roasted
  • 1 Bunch of Broccolini

Cook Rice:

In a medium pot, bring 113 cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pan and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Prepare Ingredients:

Wash the fresh produce. Peel and thinly slice the garlic. Trim spring onion ends and cut the white part into 3 cm pieces. Thinly slice green ends, keeping the white and green parts separate. Trim the ends off the broccolini, then cut into 2-3 cm pieces. Cut pak choy into quarters lengthways. Pat dry chicken with paper towel, then dice into 112-2 cm pieces.

Start Cashew Chicken:

Heat olive oil in a large high sided pan (or pot) over medium heat. When oil is shimmering add garlic and cook for 2 minutes. Add the chicken and the sambal oelek (to taste), then cook for 4 minutes.

Finish Cashew Chicken:

Add the broccolini, pak choy, oyster/soy sauce and white spring onion ends. Cook for 4 minutes, stirring occasionally.

You Plate It:

Sprinkle in cashews and cook a further minute. Divide chicken and rice between plates and garnish with green spring onion ends. Enjoy!