Week 2025-50 Cashew Chicken with Coconut Rice

The Recipe
(Serves 2)
2dl rice
3dl water
100ml coconut milk
2 bell pepper, thinly sliced
1 onion, thinly sliced
125g snap peas, halved
1 garlic clove, minced
Basil
Ginger
Curry
300g chicken in bite sized pieces
3tbsp flour
Salt, pepper
1/2 dl soy sauce
1/2 dl water
Lime
80g sweet chili sauce
40g cashew nuts

In a pot, bring water and coconut milk to a boil. Add rice and salt and cook over low heat for 12 minutes. Remove and let it rest for 10 minutes, leaving the lid on. Once done, add a bit of chopped basil.

Meanwhile, heat olive oil in a pan over medium-high heat and cook the bell pepper and onion until soft. Add sweet peas and cook for another few minutes. Transfer to a bowl large enough to hold the chicken as well.

Toss the chicken in flour, salt and pepper until coated. Add a bit more oil to the pan and cook the chicken until done. Add minced garlic, curry, ginger, water, soy sauce, a dash of lime juice, and sweet chili sauce and cook for a few minutes until reduced a bit and the chicken is completely coated. Add the cashew nuts and stir.

Transfer to the bowl with the veggies and serve over rice with chili on the side.

The Verdict
I really liked it! But then, I'm partial to anything with cashew nuts ;-) Cooking the rice in coconut milk was a nice touch. I hadn't expected it to make all that big of a difference, but you could taste the coconut without it being overpowering.