Expand menu
Expand menu

Cashew Chicken With Ginger Bellpepper Rice

bookmark-iconshare-icon
Time30 Min
DifficultyIntermediate
Serves1

Cashew chicken with ginger bell pepper rice is a classic recipe that’s served on the menus of Asian and Chinese cuisines. We realize quarantine has been tough and depending on where you live if you can’t afford to go out and enjoy your Chinese takeaways, then this recipe will satisfy those cravings. The soft fluffy rice layered with the crunchy textures of vegetables gives our cashew chicken with ... ginger bell pepper rice recipe a nice touch. You can stir-fry or roast the veggies depending on your preferences. The juice chicken chunks topped with delicious sauce is enough to transport your tastebuds to paradise. What we love about this Cashew chicken with ginger bellpepper rice recipe is how the ingredients are kept simple. From a nutrient-standpoint, it gives you enough protein and fats to fuel you through the day. We also suggest going with country chicken if you’re trying to make this dish hinge on the healthier side. You can make the recipe interesting by adding stir-fried green onions and different Masalas to it. This will make the dish spicy but we just couldn’t help ourselves. For those who are diabetic, we recommend using brown rice instead of white rice when following the Cashew chicken with ginger bell pepper rice video.

Nutrition Info. (per serving)

ProteinFatCarbsFibre472 Cal472 Cal472 Cal472 Cal
  • 38gProtein
  • 11gFat
  • 51gCarbs
  • 8gFibre

Ingredients

Dry Grocery

Brown Basmati Rice

Brown Basmati Rice

0.25 cups

Salt

Salt

1.5 teaspoons

Light Soy Sauce

Light Soy Sauce

1.5 teaspoons

Dark Soy Sauce

Dark Soy Sauce

1 teaspoon

Honey

Honey

1 teaspoon

Refined Oil

Refined Oil

1.5 teaspoons

Aromat Powder

Aromat Powder

0.5 teaspoons

Synthetic/white Vinegar

Synthetic/white Vinegar

0.25 teaspoons

Veg Oyster Sauce

Veg Oyster Sauce

1 teaspoon

Cashewnut (2 Piece Split)

Cashewnut (2 Piece Split)

2 units

Fruits & Vegetables

Sweet Potato

Sweet Potato

1 small piece

Carrot-regular

Carrot-regular

0.25 unit

Ginger

Ginger

3 small pieces

Capsicum Green-regular

Capsicum Green-regular

2 small pieces

Capsicum Yellow (regular)

Capsicum Yellow (regular)

1 small piece

Capsicum Red-regular

Capsicum Red-regular

2 small pieces

Spring Onion

Spring Onion

3 units

Onion

Onion

1 small piece

Zucchini Yellow

Zucchini Yellow

1 small piece

Poultry

Chicken Breasts

Chicken Breasts

1 unit

Other

Water

Water

2.25 glasses

Garlic

Garlic

2 pieces

Pepper

Pepper

0.5 teaspoons

Red Chilli Paste

Red Chilli Paste

0.5 teaspoons

Coriander Leaves

Coriander Leaves

4 leafs

Directions
1
In a bowl, add Water, Brown Rice and keep aside for 45 mins soaking.
2
In a heavy bottom vessel, add Water, Salt, soaked Rice and bring to boil till soft. Once done strain the water and place in a bowl. Keep aside.
3
In a heavy bottom vessel, add Water, Salt, Sweet Potatoes and bring to boil.
4
In a heavy bottom vessel, add Water, Triangle shaped Carrot and bring to boil.
5
In a bowl, add cubes Chicken Breast, Salt, Light Soya, Dark Soya, minced Ginger, Garlic, Honey and mix it well.
6
Keep aside for 30 mins marination.
7
Once tender remove the skin and cut into rough diced.
8
Take a blender, add Water, diced boiled Sweet Potatoes and make a smooth paste.
9
Remove to a bowl and keep aside.
10
Heat Oil in a pan. Add minced Ginger. Fry till fragrant.
11
Add chopped Red Pepper, Yellow Pepper, Green Pepper and fry till tender.
12
Add boiled Rice, Salt, Pepper, Aromat Powder, Spring Onion, sprinkle Water and toss till rice hot and aromatic.
13
Remove to a bowl and keep aside.
14
Heat Oil in a pan. Add chopped Ginger, Garlic, Onion fry till aromatic.
15
Add Chilli Paste, Salt, Aromat Powder, and cook.
16
Add Water and bring to boil.
17
Add White Vinegar, Mushroom Oyster Sauce, Light Soya, Dark Soya, Honey cook till sauce has a glazed look.
18
Add Sweet Potato Paste and cook for sometime.
19
Remove to a bowl and garnish with chopped Coriander Leaves.
20
Heat Oil in a pan. Add Cashew Nut and saute till light brown and set aside.
21
In a same pan, add marinated Chicken, triangle shaped Red Pepper, Green Pepper, Yellow Zucchini, boiled Carrot and stir fry till tender.
22
Add Sauce and bring to boil. Add Salt, Pepper and cook.
23
Remove to bowl, garnish with sauteed Cashew Nut and serve hot.
24
Serve hot.

Success!

We hope you had fun making it! Enjoy the meal.

Top Searches

Fitness

Cult Gyms In India