Carb-Wise: Classy Cashew Chicken
with Roasted Brussels Sprouts over Quinoa
Cooking time
20 minutes
Servings
2/4
Calories
720 /serving
You’ll go nuts for this chic version of a Chinese restaurant favourite. Cashew chicken brings together Asian-inspired flavours like sweet soy sauce, freshly squeezed lime juice and pungent ginger paste, along with a dose of our Mellow Sesame seasoning mix. Get these saucy ingredients all over chicken breasts as they cook to tender on the stovetop. Plate elegantly in slices with roasted Brussels sprouts, crunchy cashews and a mound of spiced quinoa, to side-step the carbo load of rice.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 400g Brussels sprouts
- 15ml Ginger paste
- 1 Lime
- 25g Roasted cashews
- 95g Red & white quinoa
- 45ml Sweet soy sauce
- 30ml Vegetable demi-glace
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Cashews, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
20 g
Saturated Fat
4 g
Sodium
1390 mg
Total Carb
87 g
Sugars
27 g
Protein
55 g
Fibre
15 g
Preparation
Cook the quinoa
Preheat the oven to 450°F. Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and ½ the spices; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff the quinoa.
Roast the Brussels sprouts
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Start the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken and cook, 6 to 8 min. on one side, until partially cooked.
Make the sauce & finish the chicken
Quarter the lime. Flip the chicken and add the juice of 2 lime wedges, ⅓ cup water (double both for 4 portions), the soy sauce, demi-glace, ginger and remaining spices; bring to a boil. Reduce the heat to simmer and cook, partially covered, occasionally spooning the sauce over, 6 to 8 min., until the sauce has reduced and the chicken* is cooked through. Transfer the chicken to a cutting board and let rest for 5 min. before slicing against the grain.
Plate your dish
Divide the quinoa between your plates. Top with the chicken and Brussels sprouts. Spoon the sauce over. Garnish with the cashews and remaining lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
