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Cashew rice with chicken and vegetables in a white cast-iron pan with a wooden spoon

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.

Course Main Course
Cuisine Chinese
Keyword Asian chicken recipe, asian rice recipe, easy asian dinner recipes
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
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.