Cashew Chicken with Snow Peas & Jasmine Rice

Cashew Chicken with Snow Peas & Jasmine Rice

fresh ingredients


  • 12 oz
    chicken thighs
  • 8 oz
    stir fry sauce
  • 6 oz
    jasmine rice
  • 2 oz
  • 4 oz
  • 2 oz
    green onion
  • 1 oz
    sesame seeds
  • 4 oz
    snow peas
  • 1 oz
    ginger/onion/garlic/sesame oil blend

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Small saucepan with lid 

Medium nonstick skillet

12 oz water

Box grater 

Paper towel 

cook along



Trim green onion, then cut into 1-inch pieces;

Halve snow peas crosswise;

Coarsely chop 1/2 cashews & leave remaining cashews whole;

Pat chicken dry, cut into bite size pieces. Season well with salt, pepper;

Grate carrot.

1Cook Rice

In a small saucepan, combine rice, measured water, pinch of salt & bring to a boil over high heat. Reduce heat to low, cover & cook until rice is tender & water is absorbed, about 17 minutes. Keep covered until ready to serve.

2Stir-Fry Chicken

Add ginger/garlic blend & heat over medium-high. Add chicken in a single layer & cook until just browned, about 3 minutes (chicken will not be cooked through).

3 Stir-Fry Veggies

To skillet with chicken, add snow peas, green onions & carrots. Cook, stirring occasionally, until veggies are just tender & chicken is cooked through, 2–3 minutes. Add a splash of water if the skillet is becoming too dry during the cooking process. 

4Finish Stir-Fry

Reduce skillet heat to medium. Stir in stir-fry sauce & whole cashews. Bring to a simmer & cook until sauce is thickened & coats chicken & veggies. Season to taste with salt & pepper.

5Finish & Serve

Fluff rice with a fork. Serve rice topped with cashew chicken & veggies. Garnish with reserved chopped cashews.