Craving a weeknight saviour that’s big on flavour but low on effort? Cashew Chicken Fried Rice delivers every time. Tender baked chicken thigh, nutty toasted cashews and charred veggies are brought together with Marion’s Kitchen Cashew Chicken Kit for a punchy, umami-rich finish. It’s quick, family-friendly and the perfect way to turn leftover rice into a 30-minute hero meal you’ll cook on repeat.
400 g chicken thigh fillets, cut into bite-size pieces
1 x Marion’s Kitchen Cashew Chicken Meal Kit, which includes:
– STIR-FRY SAUCE
– CASHEWS
– BABY CORN
2 cups cooked jasmine rice (preferably day-old)
1 red capsicum, cut into bite-sized pieces
200 g Chinese kale (gai lan), cut into bite-sized pieces
2 garlic cloves, finely minced
2 eggs
1 tbsp soy sauce
1 tsp ground white pepper
2 tbsp vegetable oil
- In a mixing bowl , add the chicken and half the stir-fry sauce , let it marinade for 5 minutes.
- Add the remaining stir-fry sauce, eggs, soy sauce and white pepper. Whisk to combine.
- Place a small dry frying pan over medium heat. Add the cashews and toast for 2–3 minutes, stirring often, until golden and fragrant. Tip onto a plate and set aside.
- Heat a wok or large pan over high heat. Add the oil, then the garlic, capsicum and the drained sweet corn from the kit. Stir-fry for 1–2 minutes until lightly charred. Add Chinese kale and cook for a further minute until bright green.
- Add in the egg-coated rice mixture and the sliced chicken. Stir-fry for 3–4 minutes, pressing the rice against the wok to create toasty bits, until the egg is cooked and everything is piping hot.
- Toss through the toasted cashews and serve immediately.
