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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Oil | Salt | Black pepper | Cooking pot | Measuring jug | Chopping board | Knife | Cooking pan
Cooking Instructions
Ingredients
Step 5 : Final Touches
Stir in Thai cashew sauce and a splash of water, simmering until the sauce thickens slightly, 2-4 minutes. Add the white parts of spring onions and toasted cashews, stirring for another minute.
400 ml Water for Rice
200 g Jasmine Rice
60 g Cashewnut
7 g Garlic
100 g Red Onion
320 g Chicken Breast Strips
10 g Spring Onion
70 g Homemade Thai Cashew Sauce
70 ml Water
15 g Red Long Chilli
Allergens
Step 1 : Cook the Rice
Rinse jasmine rice under cold water until the water runs clear. In a pot, bring salted water to a boil, add rice, stir once, cover, reduce heat to low, and cook for 12 minutes. Remove from heat and keep covered.
Nutritional Information
Energy (kJ/kcal)
727
Protein (g)
50
Carbohydrates (g)
93
Fibers (g)
6
Sugar
7
Fats (g)
20
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
Step 3 : Toast the Cashew
In a pan over medium heat, toast cashew nuts until golden. Remove and set aside.
Step 2 : Prep the Ingredients
Peel and finely chop the garlic and onion, and cut the red chili (spicy) into diagonal slices. Then, trim the bottom part of the spring onion and chop.
Step 4 : Saute the Chicken
Increase heat to medium-high, add oil, and sauté onion and garlic until soft. Add chicken, season with salt and pepper, and cook until browned about 7-9 minutes.
Step 6 : Serve and Enjoy!
Serve the chicken over rice, garnished with green spring onion parts and red chili slices (spicy).
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