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One bowl of cashew chicken: bite-size chicken pieces and toasted whole cashews in a savoury brown glaze with red bell pepper, broccoli florets and scallions, beside white rice (AI-generated photo)

Batch and prep · Chinese-American takeout

Cashew Chicken Prep Bowls

Savoury-sweet chicken stir-fry with toasted cashews.

25 min total23 min activeMakes 4 bowls
High-proteinMethod in Pro

Cashew chicken is the takeout stir-fry that keeps best, because the sauce clings rather than pools. Toast the cashews in the dry pan first so they stay crunchy. It portions neatly into four lunch bowls with rice and broccoli.

Ingredients

For 4 bowls.

Rice

  • 1 cup jasmine rice
  • 1 1/2 cups water

Chicken

  • 2 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
  • 1 tablespoon cornstarch
  • 1 tablespoon canola oil

Vegetables

  • 1/2 cup raw cashews
  • 1 red bell pepper, diced
  • 3 cups broccoli florets
  • 3 cloves garlic, minced
  • 3 scallions, sliced

Sauce

  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1/4 cup water

Method

  1. Bring the rice and water to a boil, cover, turn the heat to low and cook 15 minutes.

    Timer 15 min

  2. Meanwhile, toast the cashews in a dry skillet over medium heat for 3 minutes until golden. Move to a plate.

The rest of the method is in Short Order Pro

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Tips

  • Pack the cashews in a little bag on top of the lid if you want maximum crunch.
  • Cut the chicken into even 3/4-inch pieces so it cooks at the same time.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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