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Food and Drink Recipes

Cheeky Chicken Cashew With Perfect Fluffy Rice

Ingredients
  • 3 large chicken breasts
  • 1 Bag of cashew nuts
  • Coriander
  • Basmati Rice
  • 1 Red pepper
  • 1 Red onion
  • Garlic
  • Baby Corn

I was in Thailand a couple of weeks and Aaron the little annoying fucker I was there with ate nothing but chicken cashew. There were millions of other amazing Thai dishes but he stuck to what he loved best and it served him well for 2 weeks. Back in shitty Ireland we decided to re-create it and see if it tasted the same here. It's a super simple little dish and although I had to leave out a few ingredients to keep things simple for the blog this tastes amazing and is a perfect January dish because it is not only healthy but also super cheap.

Instructions

Step 1

Right the ingredients are really fecking cheap and easy to find. You'd probably even find them in your local Spar and you'll have half of them knocking around already anyway.

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Step 2

Cooking rice pain in the hole right? Put a couple of cups into a decent sized pot.

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Step 3

The key is washing the starch off the rice. This means running it through cold water for a couple of minutes and swirling it around with your hand. Drain the water off.

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Step 4

Cover with fresh water and no matter how much rice you have put about a half inch more in than there is rice. Simples. Lash it on to the highest heat you have.

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Step 5

Start with the onion. Place it on the chopping board. If you can't manage this stop and go and get a burger instead.

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Step 6

Chop the fucker up into small even sized pieces.

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Step 7

Grab a good four cloves of garlic and peel it.

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Step 8

Chop the garlic as fine as you can. Because this cooks so fast you are going to be doing all the prep in advance.

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Step 9

Peel the red pepper away from the stalk leaving just the flesh.

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Step 10

Depending on how slow you are (and I'm guessing you are very slow!!!) your rice should be coming to a furious boil now. Give it one stir.

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Step 11

Turn the heat down as low as you possibly can.

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Step 12

After stirring place a plate or a lid on top of the rice with a tiny gap for the steam to escape. Do not stir it again and just leave it like that. Don't fucking touch it every 2 seconds.

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Step 13

Slice the pepper up into nice triangle shapes. Could be any shape you fancy really but triangles are a little easier than circles.

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Step 14

Lash the biggest frying pan or a wok onto the hottest heat possible. Fuck in a bit of normal oil. Don't use Olive oil as it burns at high temperatures

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Step 15

Grab your baby corn.

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Step 16

Chop it at an angle again so as it looks pretty and shit.

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Step 17

Grab a big bunch of coriander

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Step 18

Chop it up into as small pieces as you possibly can.

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Step 19

Your plate of stuff to cook should look something like this.

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Step 20

Grab out the chicken breasts.

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Step 21

Slice the bastards up as thin as you can. The thinner the better as they'll cook quicker.

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Step 22

Start the pan by lashing in the garlic, peppers and onions. This is where all the flavour will come from

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Step 23

Keep them moving over a high heat for about 2 minutes. The smells should be off the charts amazeballs

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Step 24

Fuck in the chicken

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Step 25

Keep it stirring. You want to seal all the goodness in and give it a bit of colour.

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Step 26

At this stage turn the rice off completely and pull the plate back a little. There should be some nice steam coming out and it will continue even though there is no heat on.

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Step 27

Fuck in the nuts

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Step 28

When the chicken has been cooking for about 2 minutes fuck in the corn and the herbs.

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Step 29

Lash in a good big fucking glug (technical term) of soy sauce

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Step 30

Another big glug of Oyster sauce.

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Step 31

Stir the whole thing together until you have a nice sauce and the chicken is cooked. If it is too thick add a little water to thin.

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Step 32

Stir up the rice and serve it up. It should be lovely and fluffy unless you have somehow managed to make a balls of these simple instructions.

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Step 33

Lash the chicken cashew up on top and you are ready to eat. Ready in less than 20 minutes and perfect for a weekday night.

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Written By

Lovin Manchester

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