Cashew Chicken Stir-Fry with Rice
Tender chicken, roasted cashews, and crisp vegetables tossed in a glossy soy-ginger sauce. Served over steamed white rice for a complete weeknight dinner.
- Total time
- 18 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- 1.25 lbs boneless, skinless chicken breast
- ¾ cup cashews, roasted unsalted
- 1 medium bell pepper (any color)
- 3 tbsp soy sauce
- 1 tbsp fresh ginger, minced
- 1 cup white rice
Instructions
- 1
Cook 1 cup white rice in salted water according to package directions.
- 2
Cut chicken into bite-sized pieces (about 1 inch). Slice bell pepper into 1-inch chunks.
- 3
Heat 2 tbsp oil in a large skillet over high heat until shimmering, about 90 seconds.
- 4
Add chicken, stirring occasionally, until golden and cooked through, 5–6 minutes.
- 5
Stir in ginger, then bell pepper. Cook 2 minutes until pepper softens slightly.
- 6
Add soy sauce and cashews, tossing until glossy, 1 minute. Serve over rice.
Tools you’ll need
- large skillet or wok
- cutting board
- chef's knife
- measuring cups
- measuring spoons
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