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Chicken, Bell Pepper & Cashew Stir-Fry over Rice.

  • ½ cup
    basmati rice
  • ¼ cup
    cashews, roasted unsalted
  • 1 lb
    chicken thighs, boneless skinless
  • 2 cloves
    garlic
  • 1 (1 inch) piece
    ginger root
  • 2
    green bell peppers
  • ½ small bunch
    green onions (scallions)
  •  
    brown sugar
  •  
    cornstarch
  •  
    rice vinegar
  •  
    soy sauce
  •  
    toasted sesame oil
  • 1
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.
    ½ cup basmati rice
    1 cup water
  • 2
    Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  • 3
    Meanwhile, wash and dry the fresh produce.
    1 (1 inch) piece ginger root
    2 green bell peppers
    ½ small bunch green onions (scallions)
  • 4
    Peel and mince ginger. Peel and mince garlic.
    2 cloves garlic
  • 5
    Place soy sauce, oil, cornstarch, vinegar, and sugar in a small bowl; whisk to combine the sauce.
    ¼ cup soy sauce
    1 tbsp toasted sesame oil
    2 tsp cornstarch
    1 ½ tsp rice vinegar
    1 ½ tsp brown sugar
  • 6
    Seed and medium dice bell peppers.
  • 7
    Cut chicken thighs into ½-inch pieces.
    1 lb chicken thighs, boneless skinless
  • 8
    Heat a large skillet over high heat.
  • 9
    Once the skillet is hot, add oil and swirl to coat the bottom.
    1 tsp toasted sesame oil
  • 10
    Add chicken and stir-fry for 2-3 minutes. Add ginger, garlic, and bell peppers; continue to cook, stirring often, until veggies begin to soften, 2-3 more minutes.
  • 11
    Pour sauce into the skillet. Reduce heat to medium-high and cook, stirring often, until the sauce thickens, 4-5 minutes.
  • 12
    Meanwhile, trim green onions on a clean cutting board and cut crosswise into ¼-inch pieces.
  • 13
    Add cashews to the skillet and stir to combine.
    ¼ cup cashews, roasted unsalted
  • 14
    To serve, divide rice between bowls; top with chicken stir-fry and green onions. Enjoy!