Crispy Cashew Chicken Grain Bowls
A refined twist on cashew chicken, featuring golden, cornstarch-dusted chicken tossed in a savory ginger-oyster glaze, served over fluffy jasmine rice with a textural crunch of toasted cashews and scallions.
Prep: 20 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 lb chicken breast, boneless, skinless
- 0.5 cup cornstarch
- 2 cups jasmine rice
- 0.5 cup cashews roasted unsalted
- 4 tbsp vegetable oil
- 3 stalks scallions
- 0.75 cup chicken broth
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp ginger
- 3 cloves garlic
Cooking instructions
- Cook the jasmine rice according to package directions, then fluff with a fork. (about 20 min)
- Cut the chicken into 1-inch cubes. Place the cornstarch in a shallow bowl, toss the chicken cubes in the cornstarch until evenly coated, and shake off any excess.
- Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, turning once, until golden brown and the internal temperature reaches 165°F. (about 8 min)
- Remove the chicken from the pan and set aside on a plate.
- Mince the garlic and grate the ginger. Add the remaining 1 tablespoon of oil to the same pan. Sauté the garlic and ginger for 30 seconds until fragrant. (about 1 min)
- Whisk together the chicken broth, soy sauce, and oyster sauce. Pour into the pan and simmer until slightly reduced, about 2 minutes. Add 1 teaspoon of cornstarch dissolved in 1 tablespoon of water to thicken the sauce. (about 3 min)
- Return the chicken to the pan and toss to coat in the glaze. Stir in the cashews and sliced scallions. (about 1 min)
- Serve the chicken and sauce immediately over bowls of cooked jasmine rice.