Cashew Chicken Rice Bowl
Easy Cooking, Great Results
After being on the Whole30 eating plan for a month, I really developed a love for cashews. So, I immediately decided I wanted to try a Cashew Chicken Rice Bowl Stir. This Stir recipe came together so much more simply than I imagined! I always thought it would be difficult to create an Asian-inspired meal at home, but even without a wok, I cooked up the main dish in the same time it took the rice to steam!
Original Post: happystronghome.com
Made this? Let us know how it went in the comment section below!
INGREDIENTS
- Plenty of Della Basmati White Rice, cooked according to package directions
- 1/2 cup cashews
- 4 chicken breasts, halved and then sliced into bite-sized strips
- 4 peppers (red and green looks nice), seeded and chopped into large pieces
- 1 large onion, chopped
- 4 garlic cloves, peeled and sliced
- 3-5 T cooking oil (you'll need a high heat kind like avocado)
- 2-3 T Hoisin Sauce
List of Services
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Step 1List Item 1
Begin by setting rice to steam in a rice cooker. Then, toast your cashews lightly in a large sauté pan. Remove from heat and set aside.
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Step 2List Item 2
Using 1-2 T oil, lightly heat the garlic slices through (careful not to burn because this will make your whole dish taste bitter). Add the onions and sauté a few minutes, then add peppers and sauté until crisp-tender. Remove from pan and set aside.
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Step 3List Item 3
In remaining oil, brown chicken pieces until cooked through. Return vegetables to the pan. Add Hoisin Sauce to taste, thin out with a bit of water. Simmer and stir until all is well coated with sauce.
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Step 4
Toss in cashews and stir to coat. Serve immediately in a bowl of rice. Enjoy!
