Sesame-Cashew Chicken with Carrots & Snap Peas
Family Friendly

Sesame-Cashew Chicken

with Carrots & Snap Peas

30 MIN
$13.94/serving 2 Servings
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Beyond Chicken® Tenders
    includes 8 oz Plant-Based Beyond Chicken® Breaded Tenders
  • with Beyond Chicken® Tenders

    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
    • Nutrition
      PER SERVING
    • Calories
      840 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Sesame-Cashew Chicken with Carrots & Snap Peas
    Title
    • 8 oz Plant-Based Beyond Chicken® Breaded Tenders
    • ½ cup Long Grain White Rice
    • 6 oz Carrots
    • 4 oz Sugar Snap Peas
    • 2 cloves Garlic
    • 3 Tbsps Roasted Cashews
    • ¼ cup Cornstarch
    • 2 Tbsps Rice Vinegar
    • 2 Tbsps Tahini
    • 2 Tbsps Soy Glaze
    • 1 tsp Black & White Sesame Seeds
    time-saving
    tips & techniques
    Prepare the ingredients & make the sauce
    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.

    Cook the rice
    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.

    Cook the vegetables
    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.

    Roast the tenders
    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.

    Finish & serve your dish
    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

    Prepare the ingredients & make the sauce
    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.

    Cook the rice
    Cook the vegetables
    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.

    Roast the tenders
    Finish & serve your dish
    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!

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