From: Tilda Kitchen
Chinese style chicken with ginger, chilli and pak choi with crunchy toasted cashews.
This recipe uses:
Pure Basmati Rice 500g
Gently heat 1 tbsp oil in a large pan. Add the onion, ginger, garlic and chilli
Season and cook over a low heat for 4-5 minutes to soften. Add the flour and spices and stir well
Remove from the heat and blitz to a paste in a blender or food processor. Return to the heat and add the stock, stirring continuously. Set to one side
Add the remaining oil to a new pan and cook the chicken on a high heat, turning to seal the edges. Pour over the sauce, bring to the boil, cover, reduce to a simmer and cook for 30 minutes until the sauce has thickened and the chicken is cooked through. Add more water if needed during cooking
Cook the rice according to pack instruction
Add the pak choi to the chicken 5 minutes before the end
Serve with the rice and sprinkled with the cashew nuts
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