Cashew Chicken and Rice

Servings:
Cashew Chicken and Rice 4.17/5 (6 votes)

The beauty about this recipe is that you can use just about any vegetable you have hanging out in your refrigerator. Maybe half an onion, or a bell pepper, broccoli, or a yellow squash. So, before you hit the store, take a peek at what you have hiding out in there. And enjoy this meal. It's fantastic!  

Cashew Chicken and Rice

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 cups basmati rice
  • 3 cups water
  • 1 pound boneless skinless chicken breasts, cut into 1” cubes
  • 2 tablespoons cornstarch
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1 yellow squash, sliced
  • 1 red bell pepper, sliced
  • 1 cup broccoli, cut into florets
  • 1 onion, small, chopped
  • 2 cloves garlic, minced or pressed
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons honey
  • 3 tablespoons low sodium soy sauce
  • 1 teaspoon Sriracha, more if desired
  • 1/2 cup cashews

DIRECTIONS

  1. Bring water and rice to a boil, reduce to a simmer, cover, and cook for 20 minutes. Remove lid and fluff with a fork.
  2. Toss chicken with cornstarch, salt, and pepper.
  3. Heat oils in a wide bottomed pan or wok over medium high heat until it shimmers.
  4. Add chicken and cook for 3-4 minutes or until lightly browned.
  5. Increase heat to almost high and add garlic and vegetables. Cook until vegetables are crisp tender and chicken is cooked through – about 5 minutes.
  6. While that cooks, combine rice vinegar, honey, soy sauce, and Sriracha in a small bowl.
  7. Pour mixture into pan, toss to coat, and heat through.
  8. Plate rice, top with chicken, and garnish with cashews.

Nutritional Information

Serving Size: 476g Calories 650 Fat 24 Sat Fat 3 Sodium 750 Carbs 58 Fiber 5 Protein 52.

NOTES

KID NOTE: I adjusted the Sriracha to 1/2 teaspoon. It was very mild and the kids did well.

VEGETARIAN TIP: Skip the chicken and cornstarch and add mushrooms and additional vegetables.

GLUTEN MODIFICATIONS: Use tamari in place of soy sauce.

 

2 Comments

  1. Dswot1 says:

    This was delicious! We will make this one again:)

  2. mottsthecat says:

    Great flavor and mix of vegetables! This is one of the few recipes where I wish I had more of the sauce (I usually have too much). I may double the recipe next time.

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