Soy Cashew Chicken With Jasmine Rice – a delicious recipe with jasmine rice, coconut milk, water, cashews, range chicken, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place the jasmine rice, coconut milk and water in a pot. Bring to the boil, then reduce the heat and allow to simmer with the lid off for 18 minutes or until most of the liquid has been absorbed. Turn off the heat, cover the pot and allow the rice to steam for a further 10 minutes.
2
While the rice is cooking heat the cashews in a dry frying pan until lightly toasted. Set aside.
3
Cut the chicken fillets into thin strips about 5cm long. Place in a frying pan over a medium heat and add the garlic, soy sauce and honey. Cook for 5 minutes.
4
Add the spring onions and mushrooms and cook for a further 5 minutes. Add the lime juice. Stir in the Asian leaves and allow them to wilt. Remove from the heat.
5
Stir the toasted cashews into the rice. Top with the chicken and serve immediately.
496
kcal
Calories
8
g
Fat
65
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 cup jasmine rice, 400 milliliters coconut milk, 4 cups water, 1/2 cup raw cashews, and more.
Yes, Soy Cashew Chicken With Jasmine Rice falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
