Go Back
Print
Recipe Image
Smaller
Normal
Larger
Sticky Cashew Chicken with Jasmine Rice & Asian Greens
Adelaide Havinga
Sticky Cashew Chicken served with a bed of asian greens that can be made in under 30 minutes. Ideal for weeknights and very tasty!
Print Recipe
Pin Recipe
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