One Pot Cashew Chicken Rice makes the perfect easy weeknight meal. Best of all, everything cooks up in only ONE pan in just 30 minutes. Plus Instant Pot instructions.
With back to school starting next week for us, quick and easy meals are going to be happening a lot around here. To help me get through those busy weeknights, I am always relying on lots of skillet, slowcooker and sheet pan meals.
There’s just something so satisfying about a delicious meal coming together in just ONE PAN. Dishes are my least favorite chore so having minimal pots and pans to clean up is always a bonus.
Since this One Pot Teriyaki Rice with Chicken has been such a hit, I thought I would add another one pot spin to my son’s favorite takeout dish.
My son loves loves loves cashews and especially Cashew chicken. This 3o minute One Pot Cashew Chicken Rice has all those same flavors as his restaurant favorite cooked all in ONE pan – including the rice.
It’s super easy to customize with your favorite veggies.
For this recipe I used carrots, red and green bell peppers. Feel free to add broccoli or anything else you have on hand.
Easy, flavorful and perfect for busy weeknights.
The best part though? You can make this dish on the stove or in an Instant Pot. Ever since getting an Instant Pot last year, it has been such a lifesaver for those busy weeknights.
And if you’ve had your eye on one, there’s a giveaway happening over on Instagram.
HELPFUL AND MAKE-AHEAD-TIPS FOR THIS ONE POT CASHEW CHICKEN RICE:
- Chop the vegetables ahead of time the day before and store in a clear zip-top freezer bag in the fridge
- Use minute rice if you’re short on time – just remember to adjust the covered cooking time to 5-10 minutes, or until the rice is tender. Brown rice works as well but will take longer, about 30 minutes, covered.
- Make the sauce ahead of time and store in an airtight container in the fridge
Save Recipe5 based on 2 review(s)
Ingredients
For the sauce
6 tablespoons low sodium-soy sauce (can also use tamari or coconut aminos)
1 tablespoon hoisin sauce
3/4 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon toasted sesame oil
2 1/2 tablespoons cornstarch (or arrowroot powder)
1/2 cup water, plus more as needed to thin out sauce
For the rice and chicken
2 tablespoons toasted sesame oil (or olive oil)
1 medium boneless skinless chicken breast, cut into cubes
salt and black pepper, to taste
2 garlic cloves, minced
1/2 teaspoon grated or minced ginger
1 cup chopped red and green bell peppers
1/2 cup shredded carrots
1 cup uncooked Jasmine rice, rinsed and drained (or other long grained rice)
2 cups water (only 1 cup if cooking in the Instant Pot)
3/4 cup roasted, unsalted cashews
Sesame seeds, for garnish
Chopped green onions, for garnish
Instructions
- For stovetop method: In a large 12" skillet, whisk together the soy sauce, hoisin sauce, vinegar, honey, sesame oil and cornstarch. Slowly whisk in the water and place on medium high heat, bringing to a boil until thickened. Transfer sauce to a heat safe bowl.
- Wipe down the same pan with a damp cloth, then heat 2 tablespoons of sesame oil over medium-high heat. Add the chicken and season with salt and pepper. Cook for 2-3 minutes, stirring until lightly browned.
- Add the garlic and ginger, stirring for 20 seconds, or until fragrant. Add the bell peppers and carrots and sauté for another 30 seconds.
- Stir in 3/4 of the sauce, reserving the rest for drizzling at the end. Add the uncooked rice and gently stir in the water.
- Bring to a simmer, then lower heat to medium and cover pan.
- Cook for 13-15 minutes, stirring occasionally, until most of the liquid is absorbed and rice is tender. Open lid and stir in the cashews.
- Remove from heat and drizzle with the reserved sauce.
- Serve hot garnished with with sesame seeds and green onions, if desired.
- For Instant Pot Method:
- Press the sauté button and preheat 2 minutes.
- Whisk together the soy sauce, hoisin sauce, vinegar, honey, sesame oil and cornstarch. Slowly whisk in water and bring to a boil, until thickened. Transfer sauce to a heat safe bowl.
- Rinse and dry the pot. Heat 2 tablespoons of sesame oil, add the chicken and season with salt and pepper. Saute for 2-3 minutes, until lightly brown. Add the garlic and ginger and cook for another 20 seconds. Add the bell peppers and carrots. Pour in 3/4 of the sauce, the uncooked rice and only 1 cup of water.
- Place the lid on, and lock it, setting the valve to sealing.
- Press MANUAL high pressure and set for 5 minutes. After 5 minutes, use a long wooden spoon to push the release lever over to venting and allow the pressure cooker to quick release for 10 minutes.
- Remove the lid carefully and sprinkle in cashews, sesame seeds and green onions, if desired. Drizzle with remaining sauce and serve immediately.
Notes
*Can also use Instant Rice - adjust covered cooking time to 5-10 minutes, or until rice is tender. **For brown rice, you may have to use more water or increase cooking time.
Calories
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Protein
INSTANT POT GIVEAWAY
Ever since getting my own Instant Pot last year, it has been a SERIOUS lifesaver. I still can’t believe how fast this summer flew but I really wanted to help one of you guys out with slaying your dinner routine once school starts!
I’ve teamed up with Instant Pot and they are offering ONE of my readers a chance to win their own Instant Pot Multi-Use Programmable Pressure Cooker.
It’s an awesome unit and I’m seriously wish I could give everyone one of these.
All you have to do is head over HERE to enter.
GIVEAWAY HAS NOW ENDED.
A winner has been chosen and notified.
Thanks so much to everyone that entered1
This is not a sponsored post but thank you to Instant Pot for sending me product to create this recipe as well as one for the giveaway!