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Sesame-Cashew Chicken
with Carrots & Snap Peas
30 MIN
+$1.95/serving
2 Servings
From the Test Kitchen
This vibrant sauté 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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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories840 Cals (est.)
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fresh
ingredients
Title
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8 oz Plant-Based Beyond Chicken® Breaded Tenders
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½ cup Long Grain White Rice
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6 oz Carrots
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4 oz Sugar Snap Peas
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2 cloves Garlic
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3 Tbsps Roasted Cashews
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¼ cup Cornstarch
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2 Tbsps Rice Vinegar
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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
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce
Place an oven rack in the center of the oven; preheat to 425°F. Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Pull off and discard the tough string that runs the length of each snap pea pod. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the tahini, soy glaze, vinegar, and 1/2 cup of water. Roughly chop the cashews.
2
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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 a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared peas and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Turn off the heat.
4
Roast the tenders
Line a sheet pan with foil. Place the tenders on the foil (you'll omit the cornstarch for Beyond Chicken®). Roast 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Remove from the oven. Immediately season with salt.
5
Finish & serve your dish
To the pan of cooked vegetables, add the roasted tenders and sauce. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until combined and the sauce is thickened. Turn off the heat. Serve the finished tenders and vegetables over the cooked rice. Garnish with the chopped cashews and sesame seeds. Enjoy!
1
Prepare the ingredients & make the sauce
Place an oven rack in the center of the oven; preheat to 425°F. Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Pull off and discard the tough string that runs the length of each snap pea pod. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the tahini, soy glaze, vinegar, and 1/2 cup of water. Roughly chop the cashews.
2
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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 a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared peas and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Turn off the heat.
4
Roast the tenders
Line a sheet pan with foil. Place the tenders on the foil (you'll omit the cornstarch for Beyond Chicken®). Roast 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Remove from the oven. Immediately season with salt.
5
Finish & serve your dish
To the pan of cooked vegetables, add the roasted tenders and sauce. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until combined and the sauce is thickened. Turn off the heat. Serve the finished tenders and vegetables over the cooked rice. Garnish with the chopped cashews and sesame seeds. Enjoy!
Tips from Home Chefs