Sticky Cashew Chicken Bowl with Vegetables and Rice
This vibrant sticky cashew chicken bowl features tender chicken tossed in a glossy, sweet-savory sauce with crunchy cashews and colorful stir-fried vegetables, all served over fluffy rice.
Inspired by Asian and Mediterranean flavors, it’s hearty, wholesome, and naturally balanced — perfect for a quick weeknight dinner or meal prep.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 2–3
Ingredients
For the Chicken:
400g (about 2 medium) chicken breasts, cut into bite-sized cubes
1 tbsp olive oil or sesame oil
Salt and black pepper, to taste
1 tbsp cornstarch
For the Sticky Cashew Sauce:
2 tbsp low-sodium soy sauce
1½ tbsp honey or maple syrup
1 tbsp rice vinegar or lemon juice
1 tbsp oyster sauce
1 tsp Dijon mustard
1 garlic clove, minced
½ tsp grated fresh ginger
1 tsp cornstarch + 2 tbsp water (to thicken sauce)
For the Vegetables:
½ red bell pepper, sliced
½ yellow bell pepper, sliced
1 small carrot, julienned or sliced thin
½ cup broccoli florets
2 green onions, chopped
1 tsp olive oil or sesame oil
For the Topping:
¼ cup roasted unsalted cashews
1 tsp sesame seeds
Fresh cilantro or parsley, chopped
For the Rice:
1 cup jasmine or basmati rice
2 cups water or chicken broth
½ tsp salt
Instructions
1. Cook the Rice
Rinse rice under cold water until clear.
In a saucepan, bring water or broth to a boil.
Add rice and salt, reduce heat, cover, and cook for 12–15 minutes.
Fluff with a fork and set aside.
2. Prepare the Sauce
In a small bowl, whisk together soy sauce, honey, rice vinegar, oyster sauce, mustard, garlic, and ginger.
In another small cup, mix cornstarch and water to form a slurry.
Set both aside — you’ll use them when the chicken is nearly done.
3. Cook the Chicken
Toss chicken pieces lightly with cornstarch, salt, and pepper.
Heat olive oil in a large pan or wok over medium-high heat.
Add chicken and cook for 5–6 minutes, stirring occasionally, until golden and cooked through.
Remove chicken from the pan and set aside.
4. Stir-Fry the Vegetables
In the same pan, add 1 tsp more oil.
Add peppers, carrots, and broccoli.
Stir-fry for 3–4 minutes until tender-crisp.
Add chicken back to the pan.
5. Add the Sauce & Cashews
Pour the prepared sauce into the pan and stir well.
Add the cornstarch slurry and mix continuously until the sauce thickens and becomes glossy (about 1–2 minutes).
Stir in roasted cashews and toss to coat everything evenly.
Sprinkle with green onions.
6. Assemble the Bowl
Add a base of fluffy rice to each bowl.
Top with sticky cashew chicken and vegetables.
Garnish with sesame seeds and chopped herbs.
Optional: drizzle a squeeze of lime or sprinkle extra cashews for crunch.
Tips
For a lighter version, use brown rice or quinoa instead of white rice.
Toast the cashews slightly in a dry pan for more flavor.
Don’t overcook the vegetables — keep them crisp and colorful.
Add chili flakes or sriracha for a mild spicy twist.
Serving Suggestion
Serve with:
A side of fresh cucumber salad with lime dressing
A lemon wedge for brightness
A small drizzle of yogurt or tahini sauce for creamy balance (Mediterranean fusion option)
Frequently Asked Questions
Q1: Can I use tofu instead of chicken?
Yes! Pan-fry firm tofu until golden, then toss it in the same sticky sauce.
Q2: Can I make this gluten-free?
Yes — use tamari instead of soy sauce and gluten-free oyster or hoisin sauce.
Q3: How long does it keep?
It lasts up to 3 days in the fridge — reheat gently in a pan with a splash of water.
Nutritional Information
Calories: ~560 kcal
Protein: 40g
Fat: 22g
Carbohydrates: 48g
Fiber: 4g
Sugars: 14g