The end of the week is in sight, and by Thursday most of us are flagging and it is tempting to grab the takeaway menu – don’t spend the money, make a Fakeaway – I still have a load of my Rubber Chicken left, it is sat in the freezer, waiting to be put to good use. See my Part 1 and Part 2 here.
I don’t want to spend on extras, so I using what I have, and Sweet Chilli Chicken and Cashew with Rice is on the menu tonight.
I start my peeling and chopping and onion into fairly large chunks, and finely dicing a fat clove of garlic and gently fry, a green pepper chopped into bite size chunks and cooked down a bit, then add chopped up left over cooked chicken, and stir though, I am adding a good glug of homemade Chilli Sauce Recipe
Just before serving, I add some cashew nuts – if they are salted, rinse them off first, I have added a couple of sliced spring onions too as they needed using. And a final fling of chopped Corriander.
I am serving this with brown rice, using the absorbsion method, a cup of rice to 2.5 cups of cold water, and a small knob of butter, all into a lidded pan and heat till boiling, turn down to a simmer for a few minutes, then turn off the heat, leaving the lid on till the rice has absorbed the water – done 🤗
Part 3 of Rubber Chicken complete, 2 huge portions from 1 breast – and still enough left for soup 😉