Sticky Cashew Chicken with Coconut Rice

Procedimento

1. 01
   Passaggio 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.

   riso basmatilatte di coccoacquasale
2. 02
   Passaggio 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.

   anacardopetto di polloaglio in polverecipolla in polverepaprikapepe nerosaleolio vegetale
3. 03
   Passaggio 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.

   peperonetaccolapeperoncino
4. 04
   Passaggio 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.

   salsa di soiasalsa di ostrichesalsa di soiamielezucchero di cannaaceto di risoagliozenzeroacqua80 ml di 110 ml
5. 05
   Passaggio 5Thicken the sauce

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

   amido di maisacqua30 ml di 110 ml
6. 06
   Passaggio 6Finish the chicken

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

   petto di polloanacardo
7. 07
   Passaggio 7Serve and garnish

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

   cipollotto