Description
Take your stir-fry game up a notch with this Sweet and Spicy Chicken and Cashew Fried Rice. It’s packed with tender chicken, crispy veggies, and toasty cashews, all tossed in a tangy-sweet chili glaze. A perfect weeknight dinner that’s fast, flavorful, and better than takeout.
Ingredients
2 cups cold cooked rice (day-old is best)
1 lb boneless chicken breast or thighs, diced
1 tbsp oil (vegetable or sesame)
½ cup diced bell pepper
½ cup diced carrots
2 green onions, chopped
2 garlic cloves, minced
½ cup roasted cashews
2 eggs, lightly beaten
3 tbsp sweet chili sauce
1 tbsp soy sauce
1 tsp sriracha (adjust to taste)
Salt & pepper, to taste
Instructions
Heat oil in a large skillet or wok over medium-high heat. Cook chicken until golden and cooked through. Remove and set aside.
In the same pan, sauté garlic, carrots, and bell peppers for 3–4 minutes.
Push veggies to the side; pour in eggs and scramble until set.
Add rice, chicken, cashews, and green onions. Stir everything together.
Pour in sweet chili sauce, soy sauce, and sriracha. Stir-fry for 3–4 minutes until hot and well coated.
Serve warm, topped with extra green onions or a squeeze of lime.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 480 / serving
- Fat: 18g / serving
- Carbohydrates: 45g / serving
- Protein: 32g / serving