Cashew Rice

This Cashew Rice is a mouthwatering meal that you can make in just one pan in around 30 minutes! Fluffy rice, juicy chicken, crunchy cashews and tender-crisp veggies are coated in a savory Asian-inspired sauce. It’s the perfect easy weeknight meal that comes together on your stove-top and includes Instant Pot instructions too.

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Updated September 2023

Delicious Cashew Rice Recipe with a Flavorful Twist

Are you looking for a quick, easy, and absolutely scrumptious dinner option that the whole family will love? This Cashew Rice recipe is here to tantalize your taste buds and make weeknight dinners a breeze. With its savory sauce, fluffy rice, tender chicken, and delightful cashew crunch, this dish is sure to become a family favorite.

Packed with mouthwatering flavors and a perfect balance of sweet and savory, this dish is a definite crowd-pleaser. Whether you’re following the stovetop or Instant Pot method, the result will be a mouthwatering masterpiece that bring Asian-inspired flavors to your dinner table. This one pot recipe is simple to follow and incredibly rewarding whether you’re a seasoned home chef or a beginner in the kitchen!

Ingredients You’ll Need:

Before we dive into the cooking process, let’s take a moment to explore the key ingredients and understand why each one is essential in creating the perfect Cashew Rice.

For the Sauce:

• Coconut Aminos: These provide a rich, umami flavor, perfect for adding depth to the dish. They’re also a soy-free alternative for those with dietary restrictions.
• Hoisin Sauce: A hint of hoisin sauce adds a delightful sweetness and complexity to the sauce. Vegans and those following paleo or keto diets can use a suitable alternative.
• Apple Cider Vinegar (or Rice Vinegar): Vinegar brings a tangy note to balance the sweetness of the sauce.
• Honey (or a Sweetener of Choice): Sweetness is a must in this dish, and you can customize it to your liking with honey or other sweeteners like maple syrup, agave, or even sugar-free options.
• Toasted Sesame Oil: This adds a nutty aroma and a touch of Asian-inspired flair to the sauce.

For the Slurry:

• Arrowroot Powder (or Starch Substitute): Arrowroot powder is used to thicken the sauce. You can also opt for tapioca starch or cornstarch.

For the Rice and Chicken:

• Toasted Sesame Oil (or Olive Oil): This oil infuses the dish with a wonderful nutty flavor and is perfect for stir-frying.
• Chicken Breast: Lean and tender, chicken breast is the protein star of this dish. Feel free to sub with protein of choice such as beef, pork, turkey or tofu, or omit entirely if desired.
• Garlic and Ginger: These aromatic ingredients bring a burst of flavor and fragrance to the meal.
• Bell Peppers and Carrots: These veggies not only add color but also contribute a satisfying crunch and a hint of natural sweetness.
• Jasmine Rice: The choice of rice plays a significant role in the texture and aroma of the dish. Jasmine rice is fragrant and fluffy, perfect for soaking up all the delicious flavors. If you’re keto or grain-free, feel free to sub with shirataki / konjac rice / hearts of palm rice or this low carb rice from Kaizen.
• Water: Just the right amount of water is needed to ensure the rice cooks to perfection.
• Roasted Unsalted Cashews: The star of the show! Cashews add a delightful crunch and a rich, buttery taste to the dish.
• Sesame Seeds and Green Onions: These garnishes add a beautiful finishing touch, both visually and in terms of flavor.

Instructions for Preparing Cashew Rice

Stovetop Method:

• Prepare the sauce: Whisk together coconut aminos, hoisin sauce, vinegar, honey, and toasted sesame oil. Add cornstarch and water to thicken the sauce.
• Sauté the chicken: Brown chicken in sesame oil.
• Stir in the vegetables: Then add garlic, ginger, bell peppers, and carrots.
• Sauce and rice: Pour in a quarter cup of sauce, followed by uncooked rice and water. Simmer with the lid on until rice is tender.
• Finish the dish: Stir in cashews, drizzle with more sauce to taste, and garnish with sesame seeds and green onions.

Instant Pot Method:

• Make the sauce: Whisk together coconut aminos, hoisin sauce, vinegar, honey, and toasted sesame oil.
• Chicken: Brown chicken in sesame oil.
• Vegetables: Add garlic, ginger, and half of the sauce, then add rice and water.
• Pressure cook: Seal the Instant Pot and pressure cook for 3 minutes. Allow for natural release.
• Finish the dish: Stir in bell peppers, carrots, cashews, and remaining sauce. Garnish with sesame seeds and green onions.

Tips for Success: Mastering the Art of Cashew Rice

To ensure your Cashew Rice turns out as delectable as possible, here are some essential tips to keep in mind:

1. Prepare Your Ingredients: Have all your ingredients chopped, minced, and measured before you start cooking. This will help you stay organized and maintain the perfect timing.
2. Customize the Sweetness: Adjust the sweetness of the sauce to your taste. Some like it sweeter, while others prefer a milder flavor.
3. Don’t Overcook the Chicken: Chicken breast cooks quickly, so be careful not to overcook it, as it can become dry. Stir-fry it until lightly browned.
4. Fluff the Rice: After cooking, fluff the rice gently with a fork to ensure it’s light and airy.
   

Storage and Freezer Instructions

How to store: If you’re lucky enough to have leftovers, you can store them in an airtight container in the refrigerator for up to three days. To reheat, simply use a microwave or a skillet over medium-low heat.

Freeze: For those busy days when cooking isn’t an option, Cashew Rice also freezes beautifully. Place cooled portions in airtight containers or freezer bags, making sure to remove any excess air. Frozen Cashew Rice can be stored for up to three months.

Reheat: To reheat, thaw it in the refrigerator overnight and then warm it in the microwave or on the stove.

Serving Suggestions: Enjoying Your Culinary Masterpiece

Cashew Rice is a delightful standalone dish, but you can elevate it further with these serving suggestions:

1. Fresh Salad: Serve alongside a crisp, Asian Noodle Salad for a balanced meal.
2. Egg Rolls: Enjoy your Cashew Rice with some delicious homemade or store-bought egg rolls.
3. Stir-Fried Vegetables: Add a side of stir-fried vegetables for an extra dose of nutrients.
4. Soy Sauce and Sriracha: Keep these condiments on the table for those who like to adjust the seasoning to their liking.

Variations and Substitutions: Making It Your Own

Feel free to get creative with your Cashew Rice! Here are some ideas for variations and substitutions:

1. Vegetarian or Vegan: Skip the chicken and add extra veggies or tofu for a meat-free version.
2. Gluten-Free: Ensure you use gluten-free tamari or soy sauce alternatives to make the dish gluten-free.
3. Low Sodium: Opt for low-sodium soy sauce or tamari if you’re watching your salt intake.
4. Spicy Kick: Add a dash of chili flakes or sriracha for some heat.
5. Nut Allergies: If you have nut allergies, you can omit the cashews or substitute them with sunflower seeds or toasted pine nuts for a similar crunch.

Frequently Asked Questions: FAQ

Q1: Can I use a different type of rice? A1: While Jasmine rice is recommended for its fragrance, you can use other long-grain rice varieties like Basmati or even brown rice for a healthier twist. Adjust cooking times accordingly.If you’re keto or grain-free, feel free to sub with shirataki / konjac rice / hearts of palm rice or this low carb rice from Kaizen.

Q2: I’m on a keto diet. What sweetener can I use instead of honey? A2: Opt for a keto-friendly sweetener like Lakanto sugar-free maple syrup or yacon syrup to keep your Cashew Rice keto-compliant. For the rice, opt for a grain-free rice alternative such as shirataki rice, konjac rice, hearts of palm rice or a low carb pasta rice.

Q3: Can I make this dish vegetarian or vegan? A3: Absolutely! Skip the chicken and replace it with tofu or simply load up on more veggies for a satisfying vegetarian or vegan version.

Q4: Is there a substitute for coconut aminos if I’m not soy-free? A4: If you’re not soy-free, you can use gluten-free tamari or low-sodium soy sauce as a substitute for coconut aminos.

Q5: Can I make this dish spicier? A5: Certainly! Add a pinch of chili flakes or drizzle some sriracha over the finished dish to spice it up to your liking.

Q6: Are there any alternatives for cashews due to nut allergies? A6: If you have nut allergies, you can omit the cashews or use sunflower seeds or toasted pine nuts for a similar crunch without the allergens.

Q7: Can I freeze Cashew Rice? A7: Yes, you can freeze Cashew Rice in airtight containers for up to three months. Thaw it in the refrigerator overnight and reheat before serving.

More hearty Cashew Chicken recipes you will love:

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Instant Pot Cashew Chicken

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3.97 from 29 votes

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Cashew Rice

Prep Time

8 mins

Cook Time

22 mins

Total Time

30 mins

 

This Cashew Rice is a mouthwatering meal that you can make in just one pan in around 30 minutes! Fluffy rice, juicy chicken, crunchy cashews and tender-crisp veggies are coated in a savory Asian-inspired sauce. It’s the perfect easy weeknight meal that comes together on your stove-top and includes Instant Pot instructions too.

Course: Main Course

Cuisine: Chinese

Keyword: Asian chicken recipe, asian rice recipe, easy asian dinner recipes

Servings: 4 servings

Calories: 475 kcal

Author: Kelly

Ingredients

For the Sauce:

• 6 Tablespoons coconut aminos , you can also sub with gluten-free tamari or low sodium-soy sauce if not soy free
• 1 Tablespoon hoisin sauce , you can also sub with this vegan, paleo and keto sauce from Naked and Sauce if needed
• 3/4 Tablespoons apple cider vinegar , or 1 tbsp rice vinegar
• 2 Tablespoons honey , can also sub with pure maple syrup, organic agave syrup, Lakanto sugar-free maple syrup, yacon syrup, or preferred sticky liquid sweetener of choice
• 1 teaspoon toasted sesame oil

For the Slurry:

• 1 Tablespoon arrowroot powder can also sub with tapioca starch or cornstarch
• 3 Tablespoons water plus more as needed to thin out sauce

For the Rice and Chicken:

• 1-1/2 Tablespoons toasted sesame oil or olive oil
• 1 medium boneless skinless chicken breast , cut into 1-inch cubes. Feel free to sub with protein of choice such as beef, pork, turkey or tofu, or omit entirely if desired.
• salt and black pepper to taste
• 2 garlic cloves minced
• 1/2 teaspoon grated or minced ginger
• 1 cup chopped red and green bell peppers
• 1/2 cup shredded carrots
• 1 1/2 cups uncooked Jasmine rice washed , rinsed and drained thoroughly (or other long grained rice of choice). Feel free to sub with shirataki / konjac rice / hearts of palm rice or this low carb Rice from Kaizen
• 1 1/2 cups water , only 1 cup if cooking in the Instant Pot
• 2/3 cup roasted unsalted cashews
• sesame seeds for garnish
• chopped green onions for garnish

Instructions

For Stovetop Method:

1. In a large 12" skillet, whisk together the soy sauce, hoisin sauce, vinegar, honey, sesame oil, and starch. Slowly whisk in the water and place on medium high heat, bringing to a boil until thickened. Add more water as needed to thin out the sauce to desired consistency. Transfer sauce to a heat safe bowl.
2. Wipe down the same pan with a damp cloth, then heat 2 tablespoons of sesame oil over medium-high heat. Add the chicken and season with salt and pepper. Cook for 2-3 minutes, stirring until lightly browned.
3. Add the garlic and ginger, stirring for 20 seconds, or until fragrant. Add the bell peppers and carrots and sauté for another 30 seconds.
4. Stir in 1/4 cup of the sauce, reserving the rest for drizzling at the end. Add the uncooked rice and slowly pour in the water.
5. Bring to a simmer, then lower heat to medium and cover pan.
6. Cook for 12-15 minutes, stirring occasionally until most of the liquid is absorbed and rice is tender. Open the lid and stir in the cashews.
7. Remove from heat and drizzle with the desired amount of sauce to taste and consistency desired (you can save the rest for a stir-fry next time).
8. Serve hot garnished with sesame seeds and green onions if desired.

For Instant Pot Method:

1. Open the lid of the Instant Pot and press the SAUTE button, allow to preheat for a few minutes until you hear a beep.
2. In a medium bowl, whisk together the soy sauce, hoisin sauce, vinegar, honey, and sesame oil; set aside.
3. Turn the Instant Pot to SAUTE mode. Heat 1 1/2 tablespoons of sesame oil. When the oil is hot, add the chicken and season with salt and pepper. Saute for 2-3 minutes, until lightly brown. Add the garlic and ginger and cook for another 20 seconds. Pour in 1/2 of the sauce, the uncooked rice and the 1 cup of water.
4. Place the lid on, and lock it, setting the valve to sealing.
5. Press MANUAL (old model) high pressure or PRESSURE COOK (high) and set for 3 minutes.
6. Once the 3 minutes is up and the Instant Pot beeps, allow the pressure cooker to naturally release for 10 minutes.

7. Carefully remove the lid and press CANCEL then the SAUTE button. Add the bell peppers and carrots and stir until tender. Sprinkle in cashews, sesame seeds, and green onions, if desired. Whisk the slurry together with the reserved amount of sauce and drizzle in desired amount into Instant Pot (you can save the rest for a stir-fry next time) and serve hot with sesame seeds and green onions, if desired.

Nutrition Facts

Cashew Rice

Amount Per Serving (1 serving)

Calories 475 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g10%

Sodium 889mg37%

Potassium 381mg11%

Carbohydrates 80g27%

Fiber 2g8%

Sugar 13g14%

Protein 10g20%

Vitamin A 2810IU56%

Vitamin C 31.4mg38%

Calcium 46mg5%

Iron 2.6mg14%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.