Sesame-Cashew Chicken
with Carrots & Snap Peas
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 1/2 cup Long Grain White Rice
- 6 oz Carrots
- 4 oz Sugar Snap Peas
- 2 cloves Garlic
- 2 Tbsps Tahini
- 2 Tbsps Soy Glaze
- 3 Tbsps Roasted Cashews
- 1 tsp Black & White Sesame Seeds
- 1/4 cup Cornstarch
- 2 Tbsps Rice Vinegar
Instructions
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Prepare the ingredients & make the sauce
Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Pull off and discard the tough strings that run the length of each snap pea pod. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the tahini, soy glaze, vinegar, and ¼ cup of water. Roughly chop the cashews.
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Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
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Cook the vegetables
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 4 to 6 minutes, or until lightly browned. Add the prepared peas and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Turn off the heat.
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Cook the chicken
Transfer the cooked vegetables to a bowl. Wipe out the pan used to cook the vegetables. Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through.
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Finish & serve your dish
To the pan, add the cooked vegetables and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until combined and the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables over the cooked rice. Garnish with the chopped cashews and sesame seeds. Enjoy!
Protein Variations
Beyond Chicken
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Customized Step 1
Place an oven rack in the center of the oven; preheat to 425°F. Prepare the ingredients and make the sauce as directed in Step 1.
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Customized Step 4
Line a sheet pan with foil. Place the tenders on the foil (you'll omit the cornstarch for Beyond Chicken). Roast 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through. Remove from the oven. Immediately season with salt.
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Customized Step 5
To the pan of cooked vegetables, add the roasted tenders and sauce. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until combined and the sauce is thickened. Turn off the heat. Serve the finished tenders and vegetables over the cooked rice. Garnish with the chopped cashews and sesame seeds. Enjoy!
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