Cashew Chicken with Broccolini, Pak Choy & Jasmine Rice
  • Prep time: 30 minutes
  • Calories: 499
This midweek version of cashew chicken has just the right combination of flavour and freshness. It’s salty and spicy without being overpowering. Need more spice? Add a little more fiery sambal oelek. The crisp greens bring 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 (2-1)
  • 2 of Spring Onion
  • 65 g of Cashew Unsalted Roasted
  • 1 Bunch of Broccolini

Cook Rice:

In a medium pot, bring 112 cups water to the boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pan and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Prepare Ingredients:

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 chicken dry with paper towel, then dice into 112-2 cm pieces.

Start Cashew Chicken:

Heat oil in a large high-sided pan (or pot) over medium heat. When oil is shimmering, add garlic and cook for 2 minutes until fragrant. 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 to the chicken. Cook for 4 minutes, stirring occasionally.

You Plate It:

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