I wanted to challenge myself to check off all the boxes of making something fast, healthy, and delicious in 30 mins. Cooking a full meal in such a short amount of time isn't easy, especially when a hungry husband and kids are waiting. This Cashew Chicken rice bowl was so freaking good!
1 lb chicken thighs, cut into 1-inch pieces
1 tablespoon cornstarch
1/2 cup cashews, roasted and unsalted
1 bell pepper, chopped
For the sauce / dressing
3 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon honey
2 teaspoons minced ginger
1 garlic clove, minced
1/2 teaspoon salt
1-2 tablespoons rice vinegar / lime juice
In a bowl, combine all the sauce / dressing ingredients except for the rice vinegar and give it a mix. Set aside.
Cut the chicken into small pieces and sprinkle in cornstarch and salt and pepper to taste. Mix well until the chicken is thoroughly coated.
In a wok or frying pan, heat the oil on medium-high heat until it's shimmering. Add the chicken and let it sit for 2-3 minutes to crisp up. Once you can easily lift up a piece without it sticking, stir fry for another 6-7 minutes until chicken is completely cooked through. Add the red bell peppers and cook for another minute or two, then cashews and let it roast for a minute. Pour the sauce mixture and immediately turn off the heat and stir everything to coat.
Serve with hot rice and enjoy!
Be sure to follow & tag me on IG at @honeysuckle if you make this delicious Cashew Chicken!
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