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Recipes Dinner Healthy Quick and Easy

How To Make Cheeky Cashew Chicken With Perfect Fluffy Rice

Ingredients
  • 3 large chicken breasts
  • 1 bag of cashew nuts
  • Coriander
  • Basmati Rice
  • 1 red pepper
  • 1 red onion
  • Garlic
  • Baby Corn

Instructions

Step 1

You'll be pleased to hear that all the ingredients are really cheap and easy to find. If you cook often, you'll probably have half of them in the house already.

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Step 2

Put a couple of cups of rice into a decent sized pot.

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Step 3

The key is washing the starch off. This means running it through cold water for a couple of minutes and swirling it around with your hand. Drain the water off.

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Step 4

Cover with fresh water and (enough so the rice is covered by about half an inch of water). Chuck it on to the highest heat you have.

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Step 5

Start with the onion. Place it on the chopping board (if you can't manage this, stop and get a burger instead).

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Step 6

Chop it up into small, even-sized pieces.

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Step 7

Grab four cloves of garlic and peel it.

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Step 8

Chop the garlic as fine as you can. Because this cooks so fast, you're going to be doing all the prep in advance.

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Step 9

Peel the red pepper away from the stalk, leaving just the flesh.

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Step 10

Depending on how slow you are, your rice should be coming to a furious boil about now. Give it a stir.

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Step 11

Turn the heat down as low as you possibly can.

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Step 12

After stirring, place a plate or a lid on top of the rice with a tiny gap for the steam to escape. Do not stir it again and just leave it like that.

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Step 13

Slice the pepper up into nice triangle shapes. Could be any shape you fancy really but triangles are a little easier than circles.

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Step 14

Put your biggest frying pan or wok onto the hottest heat possible. Throw in a bit of normal oil. Don't use olive oil as it burns at high temperatures.

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Step 15

Grab your baby corn.

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Step 16

Chop it at an angle again so it looks pretty (the first bit is with the eye, after all).

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Step 17

Grab a big bunch of coriander.

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Step 18

Chop it up into tiny, tiny pieces.

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Step 19

Your plate of stuff to cook should look something like this.

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Step 20

Grab the chicken breasts.

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Step 21

Slice them up as thin as you can. The thinner the better, as they'll cook quicker.

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Step 22

Start the pan by throwing in the garlic, peppers and onions. This is where all the flavour will come from.

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Step 23

Keep them moving over a high heat for about two minutes. The smell should be incredible.

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Step 24

Add the chicken.

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Step 25

Keep it stirring. You want to seal all the goodness in and give it a bit of colour.

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Step 26

At this stage, turn the rice off completely and pull the plate back a little. There should be some nice steam coming out and it'll continue when the heat's off.

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Step 27

Chuck in the nuts.

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Step 28

When the chicken has been cooking for about two minutes, add the corn and herbs.

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Step 29

Pour in a good big glug (technical term) of soy sauce.

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Step 30

And another big glug of Oyster sauce.

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Step 31

Stir the whole thing together until you have a mixed sauce and the chicken is cooked. If it's too thick, add a little water to thin it.

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Step 32

Stir up the rice and serve it. It should be lovely and fluffy (unless you've messed it up).

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Step 33

Put the cashew chicken on top and you're ready to eat. Ready in less than 20 minutes and perfect for a weekday night.

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Written By

Niall Harbison

Niall founded our sister site Lovin' Dublin with a few simple aims: discover new places to eat in Dublin and share simple recipes cooked up in his kitchen.

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