With cashews, rice and vegetables
WHAT YOU NEED
- 1 oven safe deep pan
- 1 medium/ large frying pan
- 1 large double-handle saucepan
- 1 small/ medium saucepan
- 2 sharpened knives (1 for chicken, 1 for vegetables to avoid cross-contamination)
INGREDIENTS
- 1 1/3 cup long grain rice
- chives for tasting
- 1 pack baby capsicum
- 1 large yellow onion
- 100g roasted cashews
- 500-750g chicken breast
- 1/2 cup hoisin sauce
- 2tbsp sweet soy sauce
- 3tsp ground ginger
- 2 cups water
STEP-BY-STEP
i. Preheat oven to 180 degrees celsius. Add 1 1/3 cups of long grain white rice to 3 cups of water to a double-handed saucepan over medium heat and stir intermittently
ii. Cut chicken into bite sized pieces and add to frying pan over medium heat
iii. Once rice is almost cooked, turn heat to low and let simmer
iv. While chicken is cooking, begin cutting the baby capsicum, onion and chives finely and add to rice
v. Turn heat off rice and stir before leaving with lid to cover
vi. When the chicken is cooked through, add to rice and vegetable mix
vii. In the smaller saucepan, add hoisin sauce, sweet soy, ginger and water and stir over low heat
viii. Add liquid into rice, chicken and vegetable mix and stir
ix. Pour evenly into an oven-safe dish, sprinkle with chives and top with cashews
x. Cook in oven for 15min then let sit with tea towel covering
xi. Allocate to meal-prep dishes
NUTRITION and EXTRAS
From this recipe you'll be able to get 4-6 servings.
Based on 6 servings: 352cals
Carbohydrates: 43.1g Fats: 8.4g (1.4g saturated) Proteins: 25.9g
To get more carbs per serving, you can add red kidney beans or chickpeas (which will also get you more protein), potato and/ or pair the dish with some fresh Turkish bread. Easily increase protein by upping the portion of chicken used, and bump up the healthy fats by cooking your chicken with extra virgin olive oil. Alternatively, you can replace the chicken breast with thigh fillets - which naturally have more fat content (and are juicer).