🥢 Cashew Chicken Stir-Fry Bowl with Rice, Broccoli & Bell Peppers 🌶️🥦
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2
Calories per serving: ~550 kcal
🛒 Ingredients:
For the chicken & sauce:
300g boneless chicken thighs, cut into chunks
1 tbsp soy sauce
1 tbsp cornstarch
1 tbsp vegetable oil
2 tbsp hoisin sauce
1 tbsp soy sauce (extra)
1 tbsp honey
1 tsp rice vinegar
1 garlic clove, minced
½ tsp grated ginger
Chili flakes (optional)
For the bowl:
1 cup cooked jasmine or basmati rice
1 cup broccoli florets, steamed
½ red bell pepper, sliced
½ yellow bell pepper, sliced
2 tbsp roasted cashews
Fresh chopped parsley or cilantro
👨🍳 Instructions:
Marinate chicken: Toss chicken pieces with 1 tbsp soy sauce and cornstarch. Set aside 10 minutes.
Steam broccoli: Steam florets until bright green and tender-crisp (about 4 minutes). Sauté bell peppers lightly in a pan with a drizzle of oil.
Cook chicken: Heat 1 tbsp oil in a pan over medium-high heat. Sear chicken until browned and cooked through (6–8 minutes).
Add sauce: Stir in hoisin sauce, soy sauce, honey, rice vinegar, garlic, and ginger. Let simmer for 2–3 minutes until thick and glossy.
Assemble bowls: Add rice, chicken, broccoli, peppers, and roasted cashews. Sprinkle fresh parsley or cilantro on top.
💡 Tips:
Swap chicken for tofu or shrimp for variation.
Use brown rice or cauliflower rice for a low-carb option.