Description
A flavorful, satisfying meal featuring tender chicken, crisp veggies, and crunchy cashews in a savory-sweet sauce over rice. Quick to make yet comforting and adaptable for any night of the week.
Ingredients
500g boneless, skinless chicken breast
1 cup raw cashews
2 cups cooked white rice
2 tbsp soy sauce (halal-certified or tamari)
1 tbsp honey
1 tbsp apple cider vinegar (non-alcoholic substitute for rice wine)
2 tbsp vegetable oil
1 cup broccoli florets
1 medium red bell pepper, sliced
3 cloves garlic, minced
1 tsp grated ginger
1 tbsp sesame oil (optional)
1 tbsp cornstarch (for sauce consistency)
Instructions
Cut chicken breast into bite-sized pieces
Whisk soy sauce, honey, vinegar, garlic, and ginger
Marinate chicken in sauce for 15 minutes
Heat 1 tbsp vegetable oil in a wok or skillet
Stir-fry chicken over medium-high heat until fully cooked and slightly golden (5-7 minutes)
Push chicken to the side, add remaining oil, and stir-fry broccoli until tender-crisp, about 3-4 minutes
Add sliced bell pepper and stir-fry for another 2 minutes
Mix cornstarch with 1 tbsp water and stir into the pan
Pour in 1 cup of the rice and toss with 1 tbsp sesame oil until heated through
Serve the chicken and veggies over remaining rice and sprinkle cashews on top
Notes
For non-halal option, confirm soy sauce is alcohol-free
Veggie substitutions: use snap peas, carrots, or bok choy
Add a splash of lime juice for extra brightness
Make it gluten-free by using tamari
Cashews can be toasted for 30 seconds pre-adding
Store leftovers in an airtight container for 3-4 days
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stir-Fry
- Cuisine: American Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7g
- Sodium: 6800mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg