Chicken and Cashew with Coconut Satay Sauce and Coconut Rice

Many owners in the Thermomix world know of Jo Whitten and her amazing recipes through her blog site Quirky Cooking. Jo’s recipes promotes healthy, allergy friendly meals and are designed to be absolutely delicious and enjoyed by all. When I made Jo’s famous Chicken and Cashew with Coconut Satay Sauce and Coconut rice recipe, I was very much feeling under the weather. Determined not to give in to buying takeaway because I was unwell, I gave it a shot and lets just say I am so glad I didn’t buy takeaway. This meal was not only cheaper, but far more nutritional.

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Prep and Cooking Time – 30 minutes  + marinating time | Serves – 4 – 6 adults

INGREDIENTS

For the Marinade
– 500g chicken, diced
– 2 cloves garlic
– 2cm piece of fresh ginger
– 2 Tablespoon soy sauce
– a few drops of sesame oil
For the Sauce, Vegetables and Rice
– 850g water
– 400g coconut cream
– 400g rice
– 1 carrot, thinly sliced
– ½ cabbage, cut into small pieces
– baby corn, cut into small pieces
– 1 bunch of bok choy, thinly sliced
– snow peas
– 100g raw cashews + extra for garnishing
– 1 small red chilli
– 2 cloves garlic
– 2cm piece of fresh ginger
– 2 Tablespoon tamari
– 1 Tablespoon TM Chicken Stock concentrate
– 1 Tablespoon brown sugar

 

THERMOMIX & ORIGINAL RECIPE LINK – Quirky Jo’s Chicken and Cashew with Coconut Satay Sauce and Coconut Rice

METHOD

Place ginger and garlic into TM bowl and chop 7 sec / speed 3. Scrape down the sides of the bowl.

Add chicken, soy sauce and sesame oil into the TM bowl. Mix ingredients 10 sec /  counter-clockwise operation / speed Gentle stir settingLeave the chicken to marinate in the TM bowl for at least three hours.

Place marinated chicken in the lower half of the Varoma tray, ensuring it is evenly spread with holes to allow the steam through. DO NOT rinse out bowl. Pour coconut cream and 750g water into TM bowl.

Insert basket with rinsed rice into the TM bowl. Replace TM lid and place Varoma tray on top and cook for 8 mins / Varoma / speed 4.

Add cut vegetables to the vacant top tray of the Varoma. Continue cooking for 12 mins / Varoma / speed 4.

Remove rice and keep warm.

Break up chicken and cook with vegetables for 8 mins / Varoma / speed 2. Once cooked, remove Varoma and keep warm.

Add remaining ingredients, including 100g water, into the TM bowl with the juices and coconut cream left in the TM bowl. Blend 1 min / speed 9

Serve chicken and vegetables over rice and drizzle with sauce and extra cashews for garnishing.

 

 

 

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