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Sesame-Cashew Chicken
with Carrots & Shishito Peppers
30 MIN
+$0.95/serving
2 Servings
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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NutritionPER SERVING
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Calories650 Cals (est.)
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fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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½ cup Long Grain White Rice
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3 Tbsps Roasted Cashews
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2 cloves Garlic
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6 oz Carrots
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¼ cup Cornstarch
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2 Tbsps Rice Vinegar
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3 oz Shishito Peppers
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2 Tbsps Tahini
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2 Tbsps Soy Glaze
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1 tsp Black & White Sesame Seeds
step-by-step
instructions
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.
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 shrimp
Pat the shrimp dry with paper towels (remove the tails, if desired); season with salt and pepper (you'll omit the cornstarch for shrimp). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through.
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 shrimp and vegetables over the cooked rice. Garnish with the chopped cashews and sesame seeds. Enjoy!
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.
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 shrimp
Pat the shrimp dry with paper towels (remove the tails, if desired); season with salt and pepper (you'll omit the cornstarch for shrimp). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through.
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 shrimp and vegetables over the cooked rice. Garnish with the chopped cashews and sesame seeds. Enjoy!
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