Chicken Or Tofu Cashew Rice Recipe

If using tofu: press tofu for at least 20 minutes to remove excess moisture. Pat dry and cut into 1-inch cubes. If using chicken: cut chicken into 1-inch bite-size pieces. Season chosen protein with 1/2 tsp salt, 1/4 tsp pepper and 1 tbs cornstarch; toss to coat evenly.

Rinse rice under cold water until water runs clear. Drain.

Prepare vegetables: slice celery, peel and slice carrot, dice onion, cut broccoli into bite-sized florets, thinly slice red pepper, mince garlic and ginger, and slice green onions for garnish.

Measure and combine sauce ingredients: in a small bowl whisk together 4 tbs soy sauce, 1 tbs oyster (or mushroom) sauce, 1 tbs rice vinegar, 1 tbs honey (or maple), 1 tsp sesame oil and 1/2 cup broth. In a separate small cup mix 1 tsp cornstarch with 1 tbs cool water to make slurry and set aside.

Stovetop rice

In a medium saucepan combine 1.5 cups rinsed rice, 2.25 cups water, 1/4 tsp salt and 1 tsp oil. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Turn off heat and let stand covered 10 minutes. Fluff with fork before serving.

Heat a large skillet or wok over medium-high heat and add 1.5 tbs neutral oil. When shimmering, add chicken pieces in a single layer (or tofu cubes) and cook without moving 2 minutes to brown, then stir and continue cooking 2–3 more minutes until chicken is cooked through (internal 165°F) or tofu is golden on all sides. Remove protein to a plate and keep warm.

In the same skillet/wok, add remaining 1.5 tbs oil. Add cashews and toast, stirring, 1–2 minutes until fragrant and lightly golden; remove and set aside with the cooked protein.

Add diced onion, sliced celery and carrots to the pan. Stir-fry 3–4 minutes until they begin to soften.

Add broccoli florets and red pepper; stir-fry 2–3 minutes until broccoli is bright green and crisp-tender.

Push vegetables to the side of the pan, add garlic and ginger to the cleared space and stir 20–30 seconds until fragrant, then incorporate into the vegetables.

Return cooked protein and toasted cashews to the pan with the vegetables. Pour the prepared sauce (soy mixture) over everything and stir to combine.

Give the cornstarch slurry a quick stir and pour it into the pan while stirring. Cook 1–2 minutes until sauce thickens and evenly coats the vegetables and protein. Taste and adjust seasoning with additional soy sauce or a pinch of salt if needed.

Turn off heat and stir in sliced green onions. Drizzle 1/2 tsp extra sesame oil if desired.

Spoon cooked rice into bowls or a large serving platter. Top with the cashew vegetable and protein stir-fry. Garnish with extra green onions and a few whole cashews. Serve immediately.