Cashew Chicken Fried Rice
Cashew Chicken Fried Rice
Ingredients
- 1 tablespoon oil
- 250 g chicken breast, sliced
- 1 Marion's Kitchen Cashew Chicken Kit, (includes Marinade, Sauce, and Toasted Cashews)
- 1/2 cup green bell pepper, diced
- 1/2 cup red onion, diced
- 1 cup rice, cooked and cold (leftover rice)
- 1 egg
Instructions
- 1
Place the sliced chicken breast into a bowl. Add the entire "marinade" sachet from the Marion's Kitchen Cashew Chicken Kit to the chicken. Mix well to ensure the chicken is thoroughly coated.
⏱️ 2 min - 2
Heat 1 tablespoon of oil in a wok or a large pan over high heat. Add the marinated chicken to the hot wok. Stir-fry the chicken until it is fully cooked through and has a light golden-brown color. Once cooked, remove the chicken from the wok and set it aside.
⏱️ 5 min - 3
In the same wok, add the diced green bell pepper and diced red onion. Stir-fry the vegetables until they become charred and tender-crisp.
⏱️ 3 min - 4
Add the toasted cashews (from the kit) to the wok with the cooked vegetables. Stir-fry briefly to warm them through.
⏱️ 1 min - 5
Introduce the cold, cooked rice into the wok. Use your spatula or spoon to break up any clumps of rice. Continue to stir-fry the rice for a few minutes until it is heated through and develops a slightly crispy texture.
⏱️ 3 min - 6
Create an empty space by pushing the rice and vegetables to one side of the wok. Crack the egg directly into this empty space. Scramble the egg quickly until it is cooked, then mix it thoroughly into the rice and vegetable mixture.
⏱️ 2 min - 7
Return the previously cooked chicken to the wok. Pour the entire "sauce" sachet from the Marion's Kitchen Cashew Chicken Kit over all the ingredients. Toss everything together vigorously to ensure all components are well combined and evenly coated with the sauce.
⏱️ 2 min - 8
Transfer the finished Cashew Chicken Fried Rice to a serving dish and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cashew Chicken Fried Rice
- 1 tablespoon oil
- 250 g chicken breast, sliced
- 1 Marion's Kitchen Cashew Chicken Kit, (includes Marinade, Sauce, and Toasted Cashews)
- 1/2 cup green bell pepper, diced
- 1/2 cup red onion, diced
- 1 cup rice, cooked and cold (leftover rice)
- 1 egg
Instructions
- 1
Place the sliced chicken breast into a bowl. Add the entire "marinade" sachet from the Marion's Kitchen Cashew Chicken Kit to the chicken. Mix well to ensure the chicken is thoroughly coated.
⏱️ 2 min - 2
Heat 1 tablespoon of oil in a wok or a large pan over high heat. Add the marinated chicken to the hot wok. Stir-fry the chicken until it is fully cooked through and has a light golden-brown color. Once cooked, remove the chicken from the wok and set it aside.
⏱️ 5 min - 3
In the same wok, add the diced green bell pepper and diced red onion. Stir-fry the vegetables until they become charred and tender-crisp.
⏱️ 3 min - 4
Add the toasted cashews (from the kit) to the wok with the cooked vegetables. Stir-fry briefly to warm them through.
⏱️ 1 min - 5
Introduce the cold, cooked rice into the wok. Use your spatula or spoon to break up any clumps of rice. Continue to stir-fry the rice for a few minutes until it is heated through and develops a slightly crispy texture.
⏱️ 3 min - 6
Create an empty space by pushing the rice and vegetables to one side of the wok. Crack the egg directly into this empty space. Scramble the egg quickly until it is cooked, then mix it thoroughly into the rice and vegetable mixture.
⏱️ 2 min - 7
Return the previously cooked chicken to the wok. Pour the entire "sauce" sachet from the Marion's Kitchen Cashew Chicken Kit over all the ingredients. Toss everything together vigorously to ensure all components are well combined and evenly coated with the sauce.
⏱️ 2 min - 8
Transfer the finished Cashew Chicken Fried Rice to a serving dish and enjoy.
⏱️ 1 min