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
Hoisin-cashew Chicken & Rice
with piquanté peppers & green beans
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
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)
- Water
- Paper Towel
- Seasoning (salt & pepper)
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 seconds per side. Add the sliced spring onion whites, 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, the spring onion greens, and squeeze over the juice of 1 lemon wedge. Well done, Chef!
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 seconds per side. Add the sliced spring onion whites, 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, the spring onion greens, and squeeze over the juice of 2 lemon wedges. Well done, Chef!
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 seconds per side. Add the sliced spring onion whites, 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, the spring onion greens, and squeeze over the juice of 3 lemon wedges. Well done, Chef!
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 seconds per side. Add the sliced spring onion whites, 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, the spring onion greens, and squeeze over the juice of 4 lemon wedges. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Hoisin-cashew Chicken & Rice?
The preparation time for Hoisin-cashew Chicken & Rice with piquanté peppers & green beans is between 20 and 25 minutes.
What is the total time required to make Hoisin-cashew Chicken & Rice with piquanté peppers & green beans?
The total time required to make Hoisin-cashew Chicken & Rice with piquanté peppers & green beans is between 20 and 25 minutes.
How many servings does Hoisin-cashew Chicken & Rice provide?
4 servings
What are the main ingredients in Hoisin-cashew Chicken & Rice?
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
What is the nutritional information of Hoisin-cashew Chicken & Rice?
Calories: 1005, Carbs: 143 grams, Fat: grams, Protein: 51.6 grams, Sugar: 41.2 grams, Salt: 2062 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 seconds per side. Add the sliced spring onion whites, 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, the spring onion greens, and squeeze over the juice of 2 lemon wedges. Well done, Chef!
What should be prepared from my kitchen to make Hoisin-cashew Chicken & Rice?
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
How many calories does Hoisin-cashew Chicken & Rice have?
1005 calories
How much fat content does Hoisin-cashew Chicken & Rice have?
grams
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