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This Spiced Chicken Stir-Fry with Sesame & Cashew Rice is a family favourite in our home, it’s simple to make, packed with delicious flavours, and a great way to use up veggies in the fridge.
The combination of tender chicken, crunchy cashews, and light sesame rice makes this stir-fry an ideal go-to for busy weeknights. I usually add broccoli and carrot, but you can easily swap in capsicum, zucchini, snow peas or corn, it’s a flexible, family-friendly meal.
I don’t often include nuts in dinner recipes, but this one is different, the toasted cashews pair beautifully with the sweet hoisin sauce. That said, feel free to leave them out if needed.
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Spiced Chicken with Sesame & Cashew Rice
- Total Time: 35 minutes
Ingredients
Units Scale
- 3 cups chicken stock
- 1 cup long-grain white rice
- 1/2 cup hoisin sauce
- 1 tablespoon brown sugar
- 600g chicken breast, cubed
- 1 carrot, thinly sliced
- 1 cup broccoli florets
- 3 tablespoons peanut oil
- 1/4 cup sesame seeds
- 1 cup cashew nuts
- 6 green onions, thinly sliced
- 1/2 teaspoon Chinese five spice powder, optional
Instructions
- Cook the Rice: In a medium saucepan, bring the chicken stock to a boil. Rinse the rice well, then stir it in. Cover with a lid, reduce heat to low, and cook for 11–12 minutes.
- Remove from heat and keep covered for 10–15 minutes so the rice finishes steaming and absorbs all the stock.
- Marinate the Chicken: In a mixing bowl, combine the hoisin sauce and brown sugar. Add the cubed chicken and toss until fully coated.
- Cook the Chicken: Heat 1 tablespoon of peanut oil in a large frying pan over medium heat. Add the chicken and cook for 3–4 minutes, or until golden.
- Cook the Veggies: Add in the sliced carrot and broccoli, then continue cooking for another 4–6 minutes, or until the vegetables are just tender.
- Toast the Cashews and Sesame: In a microwave-safe bowl, add the remaining peanut oil, sesame seeds, and cashew nuts. Microwave on high for 3–5 minutes, stirring every minute, until lightly golden.
- Finish the Rice: Fluff the rice with a fork, stir through the sliced green onions, and add the Chinese five spice powder if using. Start with ½ teaspoon – or leave it out altogether if you prefer a milder flavour.
- Serve and Enjoy: Add the toasted nut mixture to the chicken and vegetables, and gently stir to combine. Serve the chicken stir fry over the warm sesame and cashew rice. Delicious!
- Prep Time: 10 min
- Cook Time: 25 min
Make It Your Own
- Vegetables: Swap in whatever you have on hand – capsicum, zucchini, beans, corn or snow peas work well.
- Protein: This also works with sliced beef or tofu.
- Nuts: Leave out the cashews for nut-free households – it’s still just as tasty.
- Spice level: The five spice is optional; start with a small amount if you’re unsure.
