This cashew chicken rice with chillis is a flavorful and quick meal that's ideal for a busy weeknight. Tender chicken is cooked with sliced chilies and garlic before being tossed with a savoury sauce and crunchy cashews. This dish, served over a bed of fluffy white rice, is sure to become a family favourite.
Instructions: Combine the rice and water in a medium saucepan. Bring to a boil, then reduce to a low heat, cover, and leave to cook for 18-20 minutes, or until the rice is tender and the water has been absorbed. In a large skillet over medium-high heat, heat the vegetable oil while the rice is cooking. Cook for 5-7 minutes, or until the chicken is browned and cooked through. Cook for 1-2 minutes, or until the sliced chillis and minced garlic are fragrant, in the skillet. In a small mixing bowl, combine the soy sauce, cornstarch, and water. Cook for 1-2 minutes, or until the sauce thickens, in the skillet. Cook for 1-2 minutes, or until the cashews are heated through. Over cooked rice, serve the cashew chicken.
Cashew Chicken Rice with Chillis
