Super Simple Seven: Sous Vide Cashew Chicken
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
We all love Asian recipes, but sometimes when you look at an ingredients list with what seems like 100 obscure ingredients, you’re put off before you even begin. So the Super Simple Seven recipe series is simplified versions of favorite Asian dishes – made with seven ingredients or less!
These are by no means the most authentic Asian recipes you’ll find, they’re instead simplified dishes that you can quickly whip up when you’re pressed for time but are in the mood for some Asian flavors.
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Pro-level cooking techniques made simple.
Ingredients for 2
1 chicken breast
½ cup cashews
2 green onions, cut into 1 inch segments
3 tbs sweet chilli
1 tbs hoisin sauce
1 tsp light soy
2 tbs vegetable oil
SERVING SUGGESTION: serve on steamed rice
Directions
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Step 1
Cook the chicken in your Anova sous vide machine at 140F (60C) for 1 hour 15 minutes.
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Finishing Steps
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Step 0
When the chicken is finished cooking sous vide, slice it into bite-sized pieces.
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Step 1
Heat up the vegetable oil in a skillet over a medium heat and fry the cashews and green onions for 2 minutes, then add the sweet chilli, hoisin, light soy and chicken breast and fry for a further minute.