Super-Quick Thai-Style Cashew Chilli Chicken

Ingredients Featured

Tilda Rice Cups offer premium quality and great-tasting recipes, suitable for many cuisines. Each 125g cup provides a convenient single serving, ideal for lunches at home, in the office or a quick and delicious dinner. They cater to vegetarians and vegans (except the Butter & Sea Salt variant), are gluten free and ready in just 60 seconds! With no preservatives, these BPA-free recyclable pots ensure a healthy meal option without compromising on taste or convenience. Plus, they’re all gluten free! What’s more to love about the new Tilda Cups?

Super-Quick Thai-Style Cashew Chilli Chicken

Ready to spice up your dinner routine in a flash? My Super Quick Thai Style Cashew Chilli Chicken is here to save the day. It takes just nine minutes to cook — and that’s including the Tilda Rice! It’s bursting with vibrant colours and bold flavours and is perfect for the busiest of days. Time to turn up the heat and get cooking.

Serves: 4

Ingredients:

2 tbsp oil (peanut or extra-virgin olive)
½ cup raw unsalted cashews
2-4 garlic cloves, finely chopped
½ brown onion, cut into 12 wedges
2 free-range chicken thighs,
skinless & boneless, cut into 1cm strips
2 spring onions, cut into 1 cm rounds
(keep the green parts separate)
½ red capsicum,
cut into thin strips & halved
½ bunch broccolini,
sliced lengthways & halved
½ long red cayenne pepper,
mostly de-seeded & then finely sliced

Sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
2 tsp fish sauce
1 tsp granulated monk fruit
(or 1 tsp of maple syrup or sugar)
3 tbsp water (3 if you are using a wok
or 2 if you are using a frying pan)

To Serve
2 x 125g cups of Tilda Butter & Sea Salt Jasmine Rice
½ bunch Thai basil
(this is a guide as I often use the whole bunch)
½ Bird’s eye chilli, finely sliced (optional)

Method:

1. Prepare your ingredients. Chop all vegetables and chicken and have
   on standby as once you start cooking, everything comes together
   very quickly.
2. In a bowl, mix the sauce ingredients together.
3. In a wok (or a frying pan with high sides) over medium heat, heat up the oil. Toss in the cashews and stir around until they are golden brown. Once golden brown and crunchy, remove the cashews with a slotted spoon.
4. Using the same oil, turn up the heat to high and toss in the onions. Stir around until they start to go a bit glossy, around 30 secs.
5. Then toss in your garlic and stir around for about 10 secs.
6. Toss in your chicken and stir until the chicken starts to go white (and even brown in some parts).
7. Toss in the white parts of the spring onions, the broccolini, the red capsicum and the cayenne pepper and stir around for 30 secs.
8. Pour in the sauce and stir around until the chicken is cooked, everything is glossy and the sauce has reduced a little. At the same time, you pour in the sauce, pop both tubs of Tilda Butter & Sea Salt Jasmine rice into the microwave and follow your microwave’s recommended time for heating.
9. When ready to serve, stir in the reserved green part of the spring onion, the Thai basil and we are good to go.
10. Serve with hot Tilda Butter & Sea Salt Jasmine rice and some finely chopped chilli for extra zing.

Tip: Why not double up and have some for lunch the next day?
Note: If you want to increase the veggies, put in the whole red capsicum and the entire bunch of broccolini — the recipe works just as well.