- 3 Diced Chicken Thigh Fillets
- 1 Head of Broccoli
- 1 Cup Sliced Peppers
- 1/2 Cup Sliced Mushrooms
- 1 Cup Cooked Rice
- 1 Medium Diced Yellow Onion
- 2 Minced Garlic Cloves
- 1 TSP Sesame Oil
- 75g Cashew Nuts (plain or salted)
- 2 TBSP Soy Sauce
- 1 TSP Onion Granules
- 1 Beef Stock Cube, Crushed
- 3 TBSP Water ( you won’t need this if you are using frozen vegetables)
- 1-2 TBSP Sriracha
- 1/2 TSP Salt if using unsalted cashews
Preparation Time – 10 Minutes
Cooking Time – 45-60 Minutes
I have said it before and I will say it again, I love fakeaway recipes. There are many reasons I love them, they are better for my budget and my waistline, but also because I know exactly what has gone into my food. As I said in my homemade curry post, there are a lot of recipes that are a little disappointing and do not taste like takeaway food so just don’t satisfy that craving but this cashew chicken definitely did. This recipe was probably one of the closest things to actual takeaway food I have tasted and the best part is that it is really healthy, if you wanted to make it even more healthy you could even substitute the cashew nuts for water chestnuts and you would still get that little bit of crunch.
I like this recipe because it is all just thrown in to an oven dish or even a roasting tin or casserole dish and then placed in the oven, there is no fuss of having to cook the chicken first or mix up a sauce, the only thing you need to cook separately is the rice and if you use 2 minute microwave rice you don’t even need to do that.
Preheat your oven to 200°C
Spray your dish with cooking spray and add the chicken.
Add the diced onion and garlic.
Next add your vegetables, using frozen vegetables is fine as they will cook from frozen and you also will not need to add any water as the water will drain from the frozen vegetables as they thaw in the oven.
Add the soy sauce, stock granules, sriracha, onion graules, sesame oil, also add the salt and water if needed.
Stir the ingredients to combine and place the dish into the oven. Cook for 25 minutes, then add the cashews and stir everuthing again to combine and coat with the sauce, then cook for another 25 minutes or until the chicken is cooked.
Add the rice.
Stir the rice into the mixture and cook for a further 10 minutes.
Once cooked, remove from the oven and stir again to make sure everything is coated in the sauce.
Add to a bowl and serve. This also tastes great cold for lunch the next day (I had the leftovers for lunch at work).