Apricot-Cashew Chicken Rice Bowl
This Apricot Cashew Chicken Rice Bowl is a quick easy meal made using only one pot and one pan and is ready in the amount of time it takes to cook rice!
Servings 4 servings
Ingredients
- 2 cups rice, cooked to package instructions
- 1 pound boneless, skinless chicken breasts cut into 1/2" cubes
- 1 cup broccoli, cut into small florets
- 2 carrots, peeled and sliced 1/4 thick
- 1 med shallot, minced
- 3 cloves garlic, peeled and minced
- 2 tablespoons toasted Sesame oil
- ½ tsp each sea salt and ground pepper
- ½ cup teriyaki sauce
- 5 tablespoons apricot preserves
- ¼ cup freshly squeezed orange juice
- ¼ teaspoon dried ground ginger
- ¾ teaspoon red pepper flakes (or more if you like heat!)
- ½ cup roasted salted cashews
- green onions, sliced for garnish (optional)
Instructions
- Cook rice according to package instructions
While rice cooks:
- Cut chicken and veggies, mince shallot and garlic
- Pour sesame oil in a saucepan on medium heat.
- Add minced shallot and sauté for 3 minutes, stirring occasionally.
- Add garlic and cook for one more minute.
- Add salt, pepper, teriyaki and apricot preserves.
- Whisk till well blended then add orange juice, ginger and red pepper flakes.
- Add prepared chicken and veggies to sauce
- Simmer for about five minutes until chicken and veggies are cooked
- Add cashews, garnish with green onions if desired and serve over rice