Sticky Chicken Cashew with Rice

Ingredients

• 400 g Chicken thigh strips
• 250 g Pandan rice, uncooked (Prepare according to the package instructions)
• 1 el Kecap manis for the marinade
• 1 el Paprika powder
• 1 el Garlic powder
• 1 el Onion powder
• 2 teentjes Garlic (Pressed)
• 1 Carrot (Cut into strips or small cubes)
• 1 Yellow onion (Finely chopped)
• 2 Red pointed peppers (Cut into small cubes)
• 4 Spring onions (Sliced into rings; optionally reserve some for garnish)
• 4 Mini cucumbers (Cut into small cubes)
• 30 g Unsalted cashews (Some can be reserved for garnish)
• 20 ml Water (For the cornstarch slurry)
• 1 tl Cornstarch (Mix with the water to make a slurry)
• 2 el Kecap manis for the sauce
• 2 el Oyster sauce
• 1 tl Sesame oil
• Pepper (A pinch, to taste)

Steps

1. 1

   Cook the pandan rice according to the package instructions. Drain if necessary and set the rice aside, covered.

2. 2

   Mix the chicken thigh strips with 1 tbsp kecap manis, the paprika powder, garlic powder, and onion powder. Let the seasonings infuse briefly while you prepare the vegetables.

3. 3

   Heat a large frying pan or wok over medium-high heat. Fry the marinated chicken strips until golden brown and completely cooked through; no pink meat should remain visible.

4. 4

   Meanwhile, cut the carrot, red pointed peppers, and mini cucumbers into small cubes. Finely chop the yellow onion and slice the spring onions into rings. Optionally reserve some spring onion for finishing.

5. 5

   Add the pressed garlic, chopped onion, carrot, spring onion, and peppers to the cooked chicken. Fry everything until the vegetables are tender but still retain a slight crunch.

6. 6

   In a small bowl, mix 2 tbsp kecap manis, 2 tbsp oyster sauce, 1 tsp sesame oil, and a pinch of pepper.

7. 7

   Stir the cornstarch slurry again and add it to the pan along with the sauce. Toss well and let the sauce boil briefly until it visibly thickens and coats the chicken and vegetables with a glossy finish.

8. 8

   Add the cashews and toss everything together. Heat the dish briefly so the sauce can soak in, without letting the nuts lose their crunch.

9. 9

   Spoon the cooked pandan rice onto four plates and divide the sticky chicken cashew over or alongside it.

10. 10

    Finish with extra spring onion and cashews for a fresh, crunchy topping. Serve immediately.

Notes

The creator states approximately 560 kcal, 20 g fat, 66 g carbohydrates, and 28 g protein per serving (1/4 of the recipe). The source does not specify a separate amount of cooking oil; use a small amount of oil to cook the chicken if needed. The cucumber is mentioned in the preparation instructions but is not explicitly added to the pan; for a fresh texture, it can be added when serving.

Nutrition per serving

• main course
• chicken
• rice
• cashew
• quick
• comfort food
• high-protein
• Asian-inspired