Meal Kit
Healthy Takeout Cashew Chicken
with sugar snaps, tomatoes, and brown rice
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Cashews), Soy
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Under %{max_calories} calories
Chef
Jimmy Madla
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- ¾ cup Parboiled Brown Rice
- 5 oz. Grape Tomatoes
- 5 oz. Stringless Sugar Snap Peas
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1 fl. oz. Soy Sauce - Gluten-Free
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1 oz. Roasted Salted Cashews
- 4 tsp. Chicken Broth Concentrate
- 1 Tbsp. Cornstarch
- ¼ oz. 1/4 oz. Honey Packet
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories1030
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Carbohydrates154g
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Net Carbs152g
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Fat18g
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Protein58g
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Sodium2300mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the rice
Bring a small pot with rice and 1 1/2 cups water to a boil. Reduce to a simmer, cover, and cook for 20 minutes, or until tender.
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2 Prepare the Ingredients
Mince garlic. Halve grape tomatoes. Rinse chicken and pat dry. On a separate cutting board, cut chicken into 1/8" slices. Season sliced chicken with 1/4 tsp. salt, half the cornstarch, and half the soy sauce. Mix remaining cornstarch in a small bowl with 2 Tbsp. water.
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3 Toast the Cashews
Heat a medium non-stick pan over medium-high heat. Add cashews to dry pan and toast, stirring occasionally, until fragrant, about 2-3 minute. Remove to a plate and return pan to high heat.
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4 Brown the Chicken
Add 2 tsp. olive oil and chicken to hot pan and cook 4-5 minutes, or until chicken starts to brown. Remove chicken to plate with cashews and wipe pan clean. Return pan to high heat.
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5 Finish Vegetables and Chicken
Add 2 tsp. olive oil, sugar snap peas, and garlic to pan and cook until fragrant, about 45 seconds. Add 1/3 cup water, remaining soy sauce, chicken base packet, honey packet, and cornstarch slurry to pan and cook until thickened, about 1-2 minutes. Add chicken, cashews, and tomatoes to pan and cook until chicken is warmed through, fully cooked (no pink remaining inside when cut), and reaches a minimum internal temperature of 165 degrees. Season to taste with salt and pepper.
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6 Plate the Dish
Place a serving of rice on a plate and spoon cashew chicken around rice.
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