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Main mealMain CourseAsianBalancedPoultry€€

Chicken with Cashews and Basmati Rice

Name: Chicken with Cashews and Basmati Rice
Prep time: 18 min
Cook time: 15 min
Total time: 33 min
Yield: 4
Cuisine: Asian
Ingredients: 500 g Chicken, breast, boneless, skinless, raw; 1 tbsp CORN STARCH; 1 pinch Salt, table, iodized; 1 pinch Salt, table, iodized; 1 tbsp Oil, olive, extra virgin; 60 ml Soy sauce made from soy (tamari); 1 tbsp RICE VINEGAR, RICE; 1 tbsp Honey; 1 tsp Oil, sesame, salad or cooking; 1 clove Garlic, raw; 1 tsp Ginger root, raw; 30 ml Water; 500 ml Water; 1 medium Peppers, bell, red, raw; 1 head Broccoli, raw; 60 g Nuts, cashew nuts, dry roasted, without salt added; 2 medium Green onion, (scallion), bulb and greens, root removed, raw; 1 tbsp Seeds, sesame seeds, whole, roasted and toasted; 250 g BASMATI RICE, BASMATI

Crispy and juicy chicken with cashews in a thick sauce, served with cooked basmati rice. A perfect, balanced meal ready in 30 minutes.

Prep time18 min

Cook time15 min

Total time33 min

Servings4

Recipe

For the chicken and sauce

Chicken, breast, boneless, skinless, raw500 gCORN STARCH1 tbspSalt, table, iodized1 pinchSalt, table, iodized1 pinchOil, olive, extra virgin1 tbspSoy sauce made from soy (tamari)60 mlRICE VINEGAR, RICE1 tbspHoney1 tbspOil, sesame, salad or cooking1 tspGarlic, raw1 cloveGinger root, raw1 tspWater30 mlWater500 ml

For the vegetables and garnish

Peppers, bell, red, raw1 mediumBroccoli, raw1 headNuts, cashew nuts, dry roasted, without salt added60 gGreen onion, (scallion), bulb and greens, root removed, raw2 mediumSeeds, sesame seeds, whole, roasted and toasted1 tbsp

For the side dish

BASMATI RICE, BASMATI250 g

Large pan or wokPot with lid (for the rice)Small bowl (for the sauce)Cutting boardSharp knife

Per servingTotal

Calories:451 kcal1803.9 kcal

Protein:37.8 g151 g

Carbohydrates:41.9 g167.4 g

Fiber:4.7 g18.6 g

Water:351 ml1404 ml

Fat:16.4 g65.5 g

Micronutrients

Sugar:7.1 g28.2 g

Saturated fat:2.9 g11.7 g

Cholesterol:90.9 mg363.7 mg

Sodium:1034.2 mg4136.8 mg

Potassium:940.6 mg3762.4 mg

Calcium:110 mg440.1 mg

Iron:3.1 mg12.5 mg

Magnesium:115.3 mg461.2 mg

Zinc:2.5 mg9.8 mg

Phosphorus:454.9 mg1819.6 mg

Vitamin C:116.7 mg466.7 mg

Vitamin A:74.2 µg296.9 µg

Vitamin D:0 µg0 µg

Vitamin B12:0 µg0 µg

Instructions

1Rinse the rice under running water until the water runs clear. Pour it into a pot, add water and a pinch of salt. Bring to a boil, then reduce the heat to minimum, cover, and cook for 10–12 minutes (or according to package instructions). Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
2While the rice is cooking, mix the chicken cubes in a bowl with salt, pepper, and 1 tablespoon of cornstarch. Mix well for a crispy crust.
3In a small bowl, mix the soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and the water-cornstarch mixture.
4Heat oil in a large pan. Add the chicken in a single layer. Cook for 3–4 minutes on each side until golden brown. Remove from the pan.
5In the same pan, add the bell pepper and broccoli (add a tablespoon of water for steam if needed). Sauté for 3–5 minutes. Return the chicken, add the cashews, and pour in the sauce. Cook for 1–2 minutes until thickened.
6First place a bed of cooked rice on the plate, then top with the chicken and vegetables. Garnish with spring onion and sesame seeds.

Nutritional benefits

Thanks to the combination of lean proteins and complex carbohydrates, this meal provides long-lasting energy without a rapid spike in blood sugar.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.