Guangdong Stir Fry Chicken with Cashews, Zucchini & Jasmine Rice

Destination: China. Guangdong is a region on the southern coast of China. Known for its availability of fresh produce year-round, Guangdong cuisine relies heavily on steaming and stir frying to make the most of fresh ingredients. Chicken and spring onions are staples in this region and a big part of what makes its cooking so good.

Serves 2 · 15 mins + prep

In your box

• 2 chicken maryland fillets
• 1 ATLAS Guangdong sauce tub
• 1 jasmine rice sachet
• 1 toasted cashews sachet
• 1 zucchini
• 1 spring onion bunch*

*Spring onion may be split across other dishes - please read each recipe carefully.

From your pantry

Cooking oil (sesame or peanut preferred)

Method

1. Prepare the ingredients. Read the recipe in full before you begin. Put a saucepan of water on to boil. Cut the zucchini in half lengthways and then slice diagonally. Thinly slice 1 spring onion* per 2 people. Cut the chicken into bite-sized pieces.

2. Cook the rice. Wash the rice in cold water until the water runs clear. Add the rice to the boiling water and cook for 8 minutes, stirring often, or until cooked through. Remove from the heat, strain and return to the saucepan with the lid on until required.

3. Cook the chicken. Meanwhile, heat a splash of oil in a wok or frying pan over high heat. Add the chicken pieces and cook for 2-3 minutes or until golden brown all over.

4. Cook the vegetables. Add the zucchini and half of the spring onion to the pan with the chicken and cook for 1 minute or until the zucchini just begins to soften. Reduce the heat to low, add the sauce and stir to combine and warm through. Before removing the pan from the heat, make sure the chicken is cooked through.

To serve

Divide the rice between serving plates and top with the Guangdong chicken. Garnish with the toasted cashews and any remaining spring onion.

Chef's tips

• When stir frying meat, always cook in small batches over high heat. Overcrowding the pan drops the temperature, so the meat stews and turns tough instead of browning.
• The sauce contains soy sauce, which is salty. Taste it before adding it to the dish, then add as much or as little as you like.
• Wanna wing it? Cook with sesame oil, or serve with any of your favourite Chinese leafy greens.
• You'll want a wok (or frying pan) and a saucepan for this one.

Allergens: garlic, sesame, soy, wheat, gluten, tree nuts (cashews), onion.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This dish is in our China Cuisine Box, delivered 10th-12th October - order by Tuesday midnight →