Cashew Chicken Stir-Fried Rice | PCC Natural Markets

Cashew Chicken Stir-Fried Rice

Serves: 6

Your rating: None (3 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free wheat-free iconWheat-free

Tidbits of pineapple and cashews turn a simple chicken stir-fry into a genuine treat.



Combine tamari, mirin, garlic and reserved pineapple juice. Marinate thinly sliced chicken thighs in the mixture for 30 minutes.

Preheat a wok or large frying pan over high heat and add oil. Briefly stir-fry each vegetable separately, until tender-crisp and brightly colored. Stir-fry pineapple last, until it’s hot and slightly caramelized.

Drain chicken, reserving marinade. Stir-fry chicken until almost done, at least 5 minutes.

Lower the heat to medium-high. Mix reserved marinade with arrowroot. Return vegetables to the wok and add marinade. Heat the sauce until it thickens; add toasted cashews.

Stir in cooked rice and serve.

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: brown rice, chicken, pineapple


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