Cashew Chicken Bowl
A vibrant, quick-to-prepare main course featuring tender chicken, colorful vegetables, and crunchy cashews in a savory-sweet sauce. Served over steamed rice, this Asian-inspired dish offers a satisfying balance of textures and flavors in under 20 minutes.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 4 main bowls
- Category: Dinner
- Method: Stir-frying
- Cuisine: Chinese
- Diet: Halal
Ingredients
1 lb boneless, skinless chicken breasts
1 cup raw cashews
1 cup broccoli florets
1 red bell pepper, sliced
1 medium carrot, julienned
2 cups cooked jasmine rice
3 tbsp soy sauce (low sodium)
2 tbsp honey
1 tbsp rice vinegar
1 tbsp cornstarch
1 clove garlic, minced
1/2 tsp ginger, minced
2 tbsp neutral oil (e.g., canola or sunflower)
1 tbsp unsalted peanuts (optional garnish)
1 green onion, sliced (optional garnish)
Instructions
Rinse cashews and pat dry. Heat a wok or large skillet over medium heat, add oil, and toast cashews until golden (2-3 minutes). Transfer to a bowl.
Cut chicken into 1-inch cubes. Toss with 1 tbsp cornstarch for coating
In the same wok, stir-fry chicken until nearly cooked (4-5 minutes). Push chicken aside, add garlic and ginger, and sauté 30 seconds.
Add vegetables and stir-fry with chicken until tender-crisp (3-4 minutes). Discard any large vegetable bits if desired.
Mix soy sauce, honey, vinegar, and remaining cornstarch in a bowl. Pour into the wok and simmer until sauce thickens (1-2 minutes).
Add toasted cashews and stir to coat. Divide cooked rice among bowls and top with chicken mixture. Garnish with green onion.
Notes
Substitute edamame or snow peas for broccoli if desired
Use brown rice for a healthier option
Sauce consistency is key – adjust cornstarch for desired thickness
Store leftovers in airtight containers for 2-3 days
Recipe adheres to halal requirements by excluding pork products and alcohol-based ingredients
Find it online: https://cookingwithramsay.com/cashew-chicken-bowl/