Cashew Chicken Bowl

Super easy to make and good.

PREP TIME: ~20mins
COOK TIME: ~20mins

Steps Ingredients Imp. Metric Notes No-Leftover
:hocho: Chicken thighs 2 lbs 900g :white_check_mark:
:bowl_with_spoon: Garlic (minced) 1 Tbsp 1 clove :white_check_mark:
:bowl_with_spoon: Ginger (minced) 1 tsp :white_check_mark:
:bowl_with_spoon: Soy sauce 1/4 Cup low sodium :white_check_mark:
:bowl_with_spoon: Rice vinegar 2 Tbsp sushi vinegar works too :white_check_mark:
:bowl_with_spoon: Ketchup 2 Tbsp :white_check_mark:
:bowl_with_spoon: Brown sugar 1 Tbsp :white_check_mark:
:bowl_with_spoon: Black pepper 1/4 tsp :white_check_mark:
:bowl_with_spoon: Ground red pepper 1/8 tsp :white_check_mark:
:spoon: Cornstarch 1 Tbsp Increase for saucier :white_check_mark:
:spoon: Water 1 Tbsp Increase for saucier :white_check_mark:
Cashew 1/3 Cup :white_check_mark:
Green onion various sliced
Toasted sesame seeds various

Served with Rice or quinoa as base for the chicken bowl


  1. Use kitchen shears to cut all excess fat off the chicken thighs. Then cut the chicken into bite-size pieces. Place them in the Instant Pot.

  2. Put all the :bowl_with_spoon: ingredients into Instant Pot. Stir to make sure everything is coated nicely.

  3. Manual Pressure: 6 mins
    Natural Release: 10 mins

  4. Once you can remove the lid, do so. In a small bowl stir together the cornstarch and water. Stir the slurry into the instant pot. Turn the Instant Pot to the saute function. The sauce will thicken in just a couple of minutes.

  5. Stir in cashews. Serve chicken topped with green onions and toasted sesame seeds.