This dish brings together the nutty flavor of cashews, tender chicken, and vibrant vegetables, all stir-fried to perfection in just a fraction of the time it takes to order takeout. Not only is it quick to prepare, but it’s also a family-friendly meal that’s packed with protein and essential nutrients.
Ingredients
Scale:
1 pound boneless, skinless chicken breasts, diced
1 cup raw cashews, preferably unsalted
2 cups cooked jasmine rice
1 cup frozen mixed vegetables (peas, carrots, corn)
1 small onion, diced
2 cloves garlic, minced
2 green onions, sliced (for garnish)
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
Salt and pepper, to taste
Instructions
Prepare the Rice: Cook the jasmine rice according to package instructions. Use day-old rice that has been chilled to prevent mushiness when stir-fried.
Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes until golden brown and cooked through. Remove and set aside.
Stir-Fry the Vegetables: In the same skillet, add another tablespoon of vegetable oil. Add the diced onion and minced garlic, stir-fry for about 1-2 minutes. Add the frozen mixed vegetables and stir-fry for 3-4 minutes until heated through.
Combine Ingredients: Return the cooked chicken to the skillet with the vegetables. Add the cooked rice, soy sauce, oyster sauce, and sesame oil. Stir everything together and cook for another 2-3 minutes, ensuring the rice is evenly coated.
Add Cashews: Gently fold in the cashews just before serving to keep their crunch intact.
Garnish and Serve: Remove from heat and garnish with sliced green onions. Serve hot and enjoy.
