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

  • 1 cup
    basmati rice
  • ½ cup
    cashews, roasted unsalted
  • 2 lb
    chicken thighs, boneless skinless
  • 4 cloves
  • 2 (1 inch) pieces
    ginger root
  • 4
    green bell peppers
  • 1 small bunch
    green onions (scallions)
    brown sugar
    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 medium saucepan. Add water and bring the mixture to a boil over high heat.
    1 cup basmati rice
    2 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.
    2 (1 inch) pieces ginger root
    4 green bell peppers
    1 small bunch green onions (scallions)
  • 4
    Peel and mince ginger. Peel and mince garlic.
    4 cloves garlic
  • 5
    Place soy sauce, oil, cornstarch, vinegar, and sugar in a small bowl; whisk to combine the sauce.
    ½ cup soy sauce
    2 tbsp toasted sesame oil
    4 tsp cornstarch
    1 tbsp rice vinegar
    1 tbsp brown sugar
  • 6
    Seed and medium dice bell peppers.
  • 7
    Cut chicken thighs into ½-inch pieces.
    2 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.
    2 tsp toasted sesame oil
  • 10
    Add chicken and stir-fry for 3-4 minutes. Add ginger, garlic, and bell peppers; continue to cook, stirring often, until veggies begin to soften, 3-4 more minutes.
  • 11
    Pour sauce into the skillet. Reduce heat to medium-high and cook, stirring often, until the sauce thickens, 5-6 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.
    ½ cup cashews, roasted unsalted
  • 14
    To serve, divide rice between bowls; top with chicken stir-fry and green onions. Enjoy!