Sticky Cashew Chicken with Coconut Rice

Réalisation

1. 01
   Étape 1Cook the coconut rice15 min

   Combine basmati rice, coconut milk, water, and salt in a pot. Bring to a boil, cover, and simmer for 12–15 minutes. Remove from heat and let rest covered for 10 minutes, then fluff with a fork.

   riz basmatilait de cocoeausel
2. 02
   Étape 2Toast cashews and sear chicken

   Toast cashews in a skillet until golden; set aside. Season chicken pieces with garlic powder, onion powder, paprika, black pepper, and salt. Heat neutral oil in the skillet and sear chicken until golden and almost cooked through; remove and set aside.

   noix de cajoublanc de pouletail en poudreoignon en poudrepaprikapoivre noirselhuile végétale
3. 03
   Étape 3Stir-fry the vegetables2 min

   In the same skillet, stir-fry the red bell pepper and sugar snap peas for 2 minutes. Add the Fresno pepper and cook briefly.

   poivronpois mange-toutpiment
4. 04
   Étape 4Make the sauce

   Whisk together low sodium soy sauce, oyster sauce, dark soy sauce, honey, brown sugar, rice vinegar, grated garlic, grated ginger, and water. Pour into the skillet and bring to a simmer.

   sauce sojasauce d'huîtresauce sojamielcassonadevinaigre de rizailgingembreeau80 ml de 110 ml
5. 05
   Étape 5Thicken the sauce

   Mix cornstarch with cold water to make a slurry. Stir into the sauce until thick and glossy.

   fécule de maïseau30 ml de 110 ml
6. 06
   Étape 6Finish the chicken

   Return chicken to the pan and finish cooking until fully cooked through. Toss in the toasted cashews.

   blanc de pouletnoix de cajou
7. 07
   Étape 7Serve and garnish

   Serve the sticky cashew chicken over coconut rice and finish with sliced green onions.

   oignon vert