Cashew Chicken

  • Author: Emily Weeks, RDN, LD
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


  • 1 cup basmati rice
  • ½ cup soy sauce
  • 2 tbsp toasted sesame oil
  • 4 tsp cornstarch
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 4 green bell peppers, medium diced
  • 2 lb chicken thighs, boneless skinless, sliced into 1/2-inch pieces
  • 1 Tbsp sesame oil
  • 2-inch piece ginger root, peeled and minced
  • 4 cloves garlic, minced
  • 1 small bunch green onions (scallions), sliced
  • ½ cup cashews, roasted unsalted


  1. Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add 2 cups water and bring the mixture to a boil over high heat.
  2. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  3. Place soy sauce, oil, cornstarch, vinegar, and sugar in a small bowl; whisk to combine the sauce.
  4. Heat a large skillet over high heat. Once the skillet is hot, add 1 Tbsp sesane oil and swirl to coat the bottom.
  5. Add chicken and stir-fry for 3-4 minutes. Add ginger, garlic, and bell peppers; continue to cook, stirring often, until veggies begin to soften, 3-4 more minutes.
  6. Pour sauce into the skillet. Reduce heat to medium-high and cook, stirring often, until the sauce thickens, 5-6 minutes.
  7. Add cashews to the skillet and stir to combine.
  8. Divide rice between bowls; top with chicken stir-fry and green onions.