Sesame-Cashew Chicken with Carrots & Shishito Peppers

Sesame-Cashew Chicken

with Carrots & Shishito Peppers

30 MIN
2 Servings
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
  • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    This vibrant stir-fry brings together tender chicken and vegetables with an irresistibly savory-sweet sauce made with soy glaze and tahini—a creamy condiment made from ground toasted sesame seeds. It’s all complete with garnishes of roasted cashews and sesame seeds, which add delightful crunch and intensify the incredibly rich, nutty flavors of the dish.
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    • Nutrition
      PER SERVING
    • Calories
      750 Cals (est.)
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    fresh
    ingredients
    Sesame-Cashew Chicken with Carrots & Shishito Peppers
    Title
    • 10 oz Chopped Chicken Breast
    • ½ cup Long Grain White Rice
    • 2 cloves Garlic
    • 6 oz Carrots
    • 3 oz Shishito Peppers
    • 3 Tbsps Roasted Cashews
    • ¼ cup Cornstarch
    • 2 Tbsps Rice Vinegar
    • 2 Tbsps Tahini
    • 2 Tbsps Soy Glaze
    • 1 tsp Black & White Sesame Seeds
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Roughly chop the cashews. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling. Combine the sliced carrots and pepper pieces in a bowl.  In a separate bowl, whisk together the tahini, soy glaze, vinegar, and 1/2 cup of water.

    Cook the rice
    2 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Reserving the bowl, add the prepared carrots and peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Transfer to the reserved bowl. Wipe out the pan. 

    Cook the chicken
    4 Cook the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through.

    Finish & serve your dish
    5 Finish & serve your dish

    To the pan, add the cooked vegetables and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until combined and the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables over the cooked rice. Garnish with the chopped cashews and sesame seeds. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Roughly chop the cashews. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling. Combine the sliced carrots and pepper pieces in a bowl.  In a separate bowl, whisk together the tahini, soy glaze, vinegar, and 1/2 cup of water.

    2 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

    Cook the rice
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Reserving the bowl, add the prepared carrots and peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Transfer to the reserved bowl. Wipe out the pan. 

    4 Cook the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through.

    Cook the chicken
    Finish & serve your dish
    5 Finish & serve your dish

    To the pan, add the cooked vegetables and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until combined and the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables over the cooked rice. Garnish with the chopped cashews and sesame seeds. Enjoy!

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