What are the main ingredients in Hoisin-cashew Chicken & Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Hoisin-cashew Chicken & Rice?

Calories: 980, Carbs: 131 grams, Fat: grams, Protein: 49.9 grams, Sugar: 38 grams, Salt: 1894 grams

How do I prepare Hoisin-cashew Chicken & Rice?

CASHEW CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat with the NOMU rub. When hot, fry the chicken until lightly golden, 30-60 minutes per side. Add the sliced spring onion whites and the nut & seed mix, and fry until fragrant, 1-2 minutes. Mix in the hoisin dressing, the green beans, and a splash of water. Simmer until warmed through, 1-2 minutes. Remove from the heat. RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. GREEN BEANS: While the rice is on the go, place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan. TIME TO EAT: Plate up the fluffy rice. Top with the loaded cashew chicken and all the pan juices. Scatter over the drained peppers and the spring onion greens, and squeeze over the lemon juice. Well done Chef!

What should be prepared from my kitchen to make Hoisin-cashew Chicken & Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Hoisin-cashew Chicken & Rice

If you’re not familiar with hoisin sauce yet, get ready for a very pleasant introduction, Chef! Slightly similar to barbeque sauce, but richer, saltier, and less sweet, this fermented soybean-based sauce packs an umami punch. You will savour this sauce once poured over NOMU Oriental Rub-spiced chicken, charred green beans, and a cashew & sesame seed nut mix. Served with steamed basmati rice.

Hoisin-cashew Chicken & Rice

with piquanté peppers & green beans

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Chicken
Free-range Chicken Mini Fillets
Green Beans
Hoisin Dressing
Hosin Dressing
Lemon
NOMU Oriental Rub
Nut & Seed Mix
Piquanté Peppers
Spring Onion
Spring Onions
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GREEN BEANS
While the rice is on the go, place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 3-4 minutes (shifting occasionally). Remove from the pan.
CASHEW CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat with the NOMU rub. When hot, fry the chicken until lightly golden, 30-60 minutes per side. Add the sliced spring onion whites and the nut & seed mix, and fry until fragrant, 1-2 minutes. Mix in the hoisin dressing, the green beans, and a splash of water. Simmer until warmed through, 1-2 minutes. Remove from the heat.
TIME TO EAT
Plate up the fluffy rice. Top with the loaded cashew chicken and all the pan juices. Scatter over the drained peppers and the spring onion greens, and squeeze over the lemon juice. Well done Chef!

White Basmati Rice - 100ml
Green Beans - 80g
Free-range Chicken Mini Fillets - 150g
NOMU Oriental Rub - 15ml
Spring Onion - 1
Nut & Seed Mix - 20g
Hosin Dressing - 60ml
Piquanté Peppers - 30g
Lemon - 1

Download the Recipe

Serves 2

RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GREEN BEANS
While the rice is on the go, place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan.
CASHEW CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat with the NOMU rub. When hot, fry the chicken until lightly golden, 30-60 minutes per side. Add the sliced spring onion whites and the nut & seed mix, and fry until fragrant, 1-2 minutes. Mix in the hoisin dressing, the green beans, and a splash of water. Simmer until warmed through, 1-2 minutes. Remove from the heat.
TIME TO EAT
Plate up the fluffy rice. Top with the loaded cashew chicken and all the pan juices. Scatter over the drained peppers and the spring onion greens, and squeeze over the lemon juice. Well done Chef!

White Basmati Rice - 200ml
Green Beans - 160g
Free-range Chicken Mini Fillets - 300g
NOMU Oriental Rub - 30ml
Spring Onions - 2
Nut & Seed Mix - 40g
Hoisin Dressing - 120ml
Piquanté Peppers - 60g
Lemon - 1

Download the Recipe

Serves 3

RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GREEN BEANS
While the rice is on the go, place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan.
CASHEW CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat with the NOMU rub. When hot, fry the chicken until lightly golden, 30-60 minutes per side. Add the sliced spring onion whites and the nut & seed mix, and fry until fragrant, 1-2 minutes. Mix in the hoisin dressing, the green beans, and a splash of water. Simmer until warmed through, 2-3 minutes. Remove from the heat.
TIME TO EAT
Plate up the fluffy rice. Top with the loaded cashew chicken and all the pan juices. Scatter over the drained peppers and the spring onion greens, and squeeze over the lemon juice. Well done Chef!

White Basmati Rice - 300ml
Green Beans - 240g
Free-range Chicken Mini Fillets - 450g
NOMU Oriental Rub - 45ml
Spring Onions - 3
Nut & Seed Mix - 60g
Hoisin Dressing - 180ml
Piquanté Peppers - 90g
Lemon - 1

Download the Recipe

Serves 4

RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GREEN BEANS
While the rice is on the go, place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan.
CASHEW CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat with the NOMU rub. When hot, fry the chicken until lightly golden, 30-60 minutes per side. Add the sliced spring onion whites and the nut & seed mix, and fry until fragrant, 1-2 minutes. Mix in the hoisin dressing, the green beans, and a splash of water. Simmer until warmed through, 2-3 minutes. Remove from the heat.
TIME TO EAT
Plate up the fluffy rice. Top with the loaded cashew chicken and all the pan juices. Scatter over the drained peppers and the spring onion greens, and squeeze over the lemon juice. Well done Chef!