Quick is the name of the game today and this fabulously delicious dinner will be on the table in thirty minutes, making it a week night winner! It is an adaptation of this chicken dish and I love the addition of crunchy toasted cashews and jasmine rice cooked in coconut milk.
Can we just acknowledge how quickly January has flown by (how? when?), and February is shaping up to a hectic month. Yesterday was a special day in our house with my youngest heading off for his first day of school. I am happy to report that it all went smoothly with very few tears, and my son did not cry at all, hah!
In the build up to The Big Day, and keeping in mind that I have been at home with kids for five years now, I thought about some of the things I could do to celebrate my first day of “freedom” – go for coffee at a restaurant that did not have a play area, treat myself to a manicure with the bonus of not having to arrange a babysitter first or simply plonk myself on the couch for two hours of Netflix during the day (perish the thought!) simply because I could. In the end I did none of these as it turned out I had to work instead but that proved to be good distraction as I counted down the minutes until pick up time and I enjoyed being able to have a quiet and productive morning without the usual distractions. Yes, I think I could get used to this.
So while we all wade through the daily grind rest assured that with this chicken recipe in your repertoire dinner does not need to be one of your worries. And I think I will keep that manicure idea on the back burner, just until things have calmed down a bit.
SOY CASHEW CHICKEN
with JASMINE RICE
1 cup jasmine rice
400ml coconut milk
4 cups water
1/2 cup raw cashews
4 free range chicken fillets
1 large garlic clove, crushed
4 tbsp soy sauce
4 tbsp raw honey
25g spring onions, sliced
150g portabellini mushrooms, sliced
2 tbsp lime juice
good handful of Asian baby leaf mix
Step 1.) Place the jasmine rice, coconut milk and water in a pot. Bring to the boil, then reduce the heat and allow to simmer with the lid off for 18 minutes or until most of the liquid has been absorbed. Turn off the heat, cover the pot and allow the rice to steam for a further 10 minutes.
Step 2.) While the rice is cooking heat the cashews in a dry frying pan until lightly toasted. Set aside.
Step 3.) Cut the chicken fillets into thin strips about 5cm long. Place in a frying pan over a medium heat and add the garlic, soy sauce and honey. Cook for 5 minutes.
Step 4.) Add the spring onions and mushrooms and cook for a further 5 minutes. Add the lime juice. Stir in the Asian leaves and allow them to wilt. Remove from the heat.
Step 5.) Stir the toasted cashews into the rice. Top with the chicken and serve immediately.