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Cashew Chicken & Rice

Cashew Chicken & Rice

Delicious nutty flavors with a little kick!
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Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine American, Asian
Servings 6


  • lb Chicken Thighs, boneless & skinless cut into 1-in chunks
  • 1 Green Bell Pepper cut into 1-in chunks
  • 1 White Onion cut into 1-in chunks
  • 1 tsp salt
  • 1 tsp pepper
  • 4 tbsp Avocado Oil
  • 1 cup Cashews coarsely chopped
  • 1 tbsp Sesame Seeds plus more for garnish
  • 1 cup Coco Aminos
  • 1 tbsp Ginger grated
  • cup Rice Vinegar
  • 3 Garlic Cloves minced
  • 1 tsp Red Pepper Flakes
  • ¼ cup Honey
  • 1 qt Chicken Broth
  • 2 cup Short Grain Rice


  • Prepare all of the ingredients.
  • In a pan over medium-high heat, add rice and chicken broth. Bring just to boil, reduce heat to medium and cover with lid. Cook for 15 minutes then remove from heat - DO NOT REMOVE LID until ready to serve.
  • In a bowl, combine coco aminos, 2 tbsp avocado oil, red pepper flakes, sesame seeds, rice vinegar, honey, garlic and ginger to make sauce.
  • In a small saute pan over medium-low heat, add cashews. Lightly toast for 3-5 minutes, then set aside.
  • In a large saute pan over medium-high heat, add 2 tbsp avocado oil, chicken, salt and pepper. Cook for 7-9 minutes. Then add onions, green peppers and sauce mixture. Let cook another 5 minutes then add toasted cashews.
  • Serve Cashew Chicken over a portion of rice. Garnish with more sesame seeds if desired.
Keyword cashews, Chicken, Chicken Dishes, rice, Rice Dishes
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