🥡 Sticky Cashew Chicken Bowl with Rice & Veggies 🥦🍗🌶️
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Calories: ~550 per serving
Ingredients 🛒
For the Chicken:
500g chicken breast or thigh, cut into bite-sized cubes 🍗
2 tbsp cornstarch
2 tbsp soy sauce 🍶
1 tbsp honey 🍯
1 tbsp rice vinegar
2 tbsp hoisin sauce
1 tbsp sesame oil
1 garlic clove, minced 🧄
1 tsp grated fresh ginger
For the Bowl:
200g jasmine rice 🍚
150g broccoli florets 🥦
1 red bell pepper, sliced 🌶️
1 yellow bell pepper, sliced 🌶️
60g cashew nuts 🥜
1 tbsp sesame oil (for stir-frying)
Fresh parsley or cilantro, chopped 🌿
Instructions 👩🍳
Cook rice: Rinse jasmine rice and cook according to package instructions until fluffy.
Steam broccoli: Lightly steam broccoli florets for 3–4 minutes until tender-crisp. Set aside.
Toast cashews: In a dry pan, toast cashews for 2–3 minutes until golden and fragrant. Remove.
Cook chicken: Toss chicken pieces with cornstarch. In a pan, heat sesame oil over medium-high and fry chicken until golden and cooked through (6–7 minutes).
Make sauce: Mix soy sauce, honey, vinegar, hoisin, garlic, and ginger in a small bowl. Add to chicken and stir until sticky and caramelized (2–3 minutes).
Sauté peppers: In the same pan, quickly sauté red and yellow peppers until slightly softened.
Assemble bowls: Fill bowls with rice, top with broccoli, bell peppers, sticky chicken, and toasted cashews.
Finish with fresh parsley or cilantro.
Notes & Variations 💡
Swap jasmine rice for brown rice or quinoa for a healthier option.
Add chili flakes or sriracha for extra heat 🌶️🔥.