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Chicken and Cashews with Coconut Satay Sauce and Coconut Rice - Quirky Cooking

Date Added: 3/26/2020    Source:

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  • 300g - 400g chicken breasts or thighs
  • 1-2 cloves garlic
  • 1-2 cms fresh ginger
  • a couple of tablespoons of tamari or soy sauce
  • a splash of sesame oil
  • 450g coconut cream (1 tin)
  • 750g water
  • 400g basmati rice
  • some thin wedges of onion
  • 2 stalks of celery, leaves removed, thinly sliced
  • 2 carrots, thinly sliced
  • broccoli, small pieces
  • green beans
  • chinese cabbage, thinly sliced
  • boy choy, thinly sliced
  • red (and/or green) capsicum, thinly sliced
  • snow peas
  • shallots, sliced and sprinkled on top
  • some sesame seeds
  • a handful of cashews (roasted or raw)
  • a dash of sesame oil
  • a dash of tamari (or soy sauce)
  • a couple of handfuls of raw cashews
  • 1 inch of fresh red chilli (or more if you like it hotter)
  • a good handful of fresh parsley or coriander
  • 2 cloves of garlic
  • 1 inch of fresh ginger
  • a couple of tablespoons of tamari (or soy sauce)
  • 1 teaspoon of Rapadura (optional)
  • a tablespoon of chicken stock paste (or vege stock paste)

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