Quick & Easy Cashew Chicken Bowl for a Weeknight Win
A vibrant, flavorful stir-fry with tender chicken, crisp broccoli, bell peppers, and crunchy cashews in a savory-sweet sauce. Ready in 20 minutes, this wholesome dish is a weeknight staple.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese-American
Ingredients
1 lb chicken breast (boneless, skinless), cubed
1 cup salted cashews
2 cups broccoli florets
1 red bell pepper, sliced
1 cup snap peas
3 cloves garlic, minced
1 tbsp grated ginger
2 tbsp soy sauce (low sodium preferred)
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 cup brown rice, cooked
1 tbsp olive oil
1 tsp honey
1 tbsp cornstarch (mixed with 2 tbsp water for thickening)
2 scallions, sliced (for garnish)
Malt vinegar (optional, for extra tang)
Instructions
Preheat oven to 350°F (175°C). Spread cashews on a baking sheet and roast for 10 minutes.
Heat olive oil in a wok or nonstick pan over medium-high heat. Add chicken and cook 5-6 minutes until golden.
Push chicken to one side. Add broccoli, bell pepper, and snap peas. Cook 3-4 minutes until tender-crisp.
In a small bowl, mix soy sauce, hoisin, rice vinegar, sesame oil, and honey. Pour half the sauce into pan.
Stir in cornstarch slurry and Garlic/ginger (added now). Simmer 2-3 minutes until thickened.
Add cooked rice and remaining sauce. Toss to coat. Garnish with scallions and roasted cashews.
Notes
Roasting cashews while cooking sauce keeps everything on track
Use chicken thighs for extra juiciness
Add a dash of cold chili sauce for heat
Leftovers keep 2-3 days in fridge