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Speedy Thai Chicken and Cashew Stir-Fry

Speedy Thai Chicken and Cashew Stir-Fry

with Jasmine Rice

Rapid
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You know when a dinner has so many good bits you just don’t know what to eat first? This lip-smacker is one of those. Between tender chicken and fresh veggies, you’ll be racing to finish the bowl! Sticky kecap manis finishes off a perfect Asian dish that’s here to spice up your mid-week routine.

Allergens:Tree NutsGlutenSoySulphitesFishSesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

1 packet

free range chicken thighs

1 unit

red onion

1 unit

carrot

1 bag

snow peas

2 clove

garlic

1 knob

ginger

1 unit

long red chilli

1 packet

roasted cashews

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 sachet

kecap manis

(ContainsGluten, Soy, Sulphites)

1 packet

sesame seeds

(ContainsSesameMay be present Milk, Peanuts, Soy, Tree Nuts, Gluten)

Not included in your delivery

olive oil

cup

water

1 tsp

fish sauce

(ContainsFish)

½ tsp

soy sauce (or gluten-free tamari soy sauce)

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3100 kJ
Fat20.3 g
of which saturates5.4 g
Carbohydrate90.8 g
of which sugars24.9 g
Dietary Fibre0 g
Protein45.2 g
Cholesterol0 mg
Sodium692 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Saucepan
Sieve
Spoon
Chopping board
Grater
Knife
Large Pan
Plate
Spatula
Instructionsarrow up iconarrow up icon
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1

Rinse the Jasmine rice well. Add the water (1.25 cups for 2 people/ 2.5 cups for 4 people) to a medium saucepan and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and the water has absorbed. TIP: Don’t lift the lid while the rice is resting so you don’t lose any steam!

2

Chop the free-range chicken thigh into 2 cm chunks. Finely slice the red onion. Slice the carrot (unpeeled) into 1 cm discs. TIP: Keep the skin on the carrot to retain its nutrients! Trim the ends of the snow peas. Peel and crush the garlic. Peel and finely grate the ginger. Finely slice the long red chilli (if using).

3

Heat a large wok or frying pan over a medium-high heat. Add the roasted cashews and cook, stirring, for 3-4 minutes, or until toasted. Set aside. Return the pan to a high heat, add a drizzle of olive oil and the chicken and cook, stirring, for 5-6 minutes, or until browned and cooked through. Set aside on a plate. TIP: If the chicken doesn't fit in a single layer in the pan, cook it in batches to keep from overcrowding and stop it from stewing.

4

Return the large pan to a high heat and add another drizzle of olive oil (if needed). Add the red onion, carrot and snow peas and cook, stirring, for 3 minutes, or until the onion has softened. Add the garlic and ginger and cook, stirring, for 1 minute, or until fragrant.

5

Return the chicken to the pan with the veggies and add the kecap manis, fish sauce and soy sauce. Stir-fry for 1 minute, remove the pan from the heat and stir through the water (1/2 cup for 2 people/ 1 cup for 4 people).

6

Divide the rice and Thai chicken stir-fry between bowls. Drizzle over any excess sauce from the pan and top with the long red chilli (if using), toasted cashews and sesame seeds. TIP: Some like it hot but if you don’t, just hold back on the chilli.