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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!

Course Main Course
Cuisine Asian
Keyword easy dinner recipe, gluten-free recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 servings
Author Linda Spiker


  • 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!)
  • 1/2 cup roasted salted cashews
  • green onions, sliced for garnish (optional)


  1. Cook rice according to package instructions

While rice cooks:

  1. Cut chicken and veggies, mince shallot and garlic
  2. Pour sesame oil in a saucepan on medium heat.
  3. Add minced shallot and sauté for 3 minutes, stirring occasionally.
  4. Add garlic and cook for one more minute.
  5. Add salt, pepper, teriyaki and apricot preserves.
  6. Whisk till well blended then add orange juice, ginger and red pepper flakes.
  7. Add prepared chicken and veggies to sauce
  8. Simmer for about five minutes until chicken and veggies are cooked
  9. Add cashews, garnish with green onions if desired and serve over rice