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

INSTRUCTIONS:

  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.

SOURCE: