Cashew Chicken Bowl Recipe

Rinse the jasmine rice under cold water until the water runs clear, then cook in a saucepan or rice cooker with water according to package directions (typically 1 cup rice to 2 cups water). Fluff and keep warm.

Pat chicken dry. In a bowl, whisk together 3 tablespoons soy sauce, 1 teaspoon sesame oil, 3 cloves minced garlic, and 1 tablespoon grated fresh ginger. Add chicken and a pinch of black pepper; stir to coat. Let marinate for 15 minutes.

In a dry skillet over medium heat, toast cashews 3–4 minutes until fragrant and lightly golden. Transfer to a plate and set aside.

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook 4–6 minutes, stirring, until browned and cooked through. Remove and set aside.

In the same pan, add chopped onion, minced garlic, and grated ginger; sauté 1–2 minutes until aromatic.

Add sliced bell pepper and broccoli florets; cook 4–5 minutes until crisp-tender.

In a small bowl, whisk together remaining 3 tablespoons soy sauce, hoisin sauce, rice vinegar, honey, chicken stock, and cornstarch until smooth.

Return chicken to the pan with vegetables. Pour sauce over and simmer 2–3 minutes, stirring until the sauce has thickened and coats the chicken and vegetables.

Stir in toasted cashews. Adjust salt and pepper to taste.

Divide warm cooked rice into bowls. Spoon the cashew chicken mixture over the rice.

Garnish with sliced green onions, sesame seeds, and a lime wedge if desired. Serve immediately.