Step 1

Heat oil in a large pot over medium heat. Add chicken. Season with salt and pepper, and sauté for four to five minutes, flipping over during cooking. Add minced garlic and sauté for two minutes, until fragrant. Then add water, rice, ginger, soy sauce, rice vinegar, honey, and hot sauce, and stir.

Step 2

Cover the pot and bring to a boil. Stir, then reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally to prevent sticking.

Step 3

After about 10 minutes of cooking, add the vegetables to the pot, on top of the rice and chicken mixture, and do not mix. Make sure the rice stays below the water line or it won’t cook evenly. Simmer another 15–20 minutes, or until most of the water is absorbed, and then stir to blend flavors.

Step 4

Combine 1/3 cup of water with the cornstarch. Add the mixture to the pot and stir, cooking until the sauce thickens, about three to four minutes. Garnish with cashews and serve immediately. Enjoy!

Step 5

Heat oil in a large pot over medium heat. Add chicken. Season with salt and pepper, and sauté for four to five minutes, flipping over during cooking. Add minced garlic and sauté for two minutes, until fragrant. Then add water, rice, ginger, soy sauce, rice vinegar, honey, and hot sauce, and stir.

Step 6

Cover the pot and bring to a boil. Stir, then reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally to prevent sticking.

Step 7

After about 10 minutes of cooking, add the vegetables to the pot, on top of the rice and chicken mixture, and do not mix. Make sure the rice stays below the water line or it won’t cook evenly. Simmer another 15–20 minutes, or until most of the water is absorbed, and then stir to blend flavors.

Step 8

Combine 1/3 cup of water with the cornstarch. Add the mixture to the pot and stir, cooking until the sauce thickens, about three to four minutes. Garnish with cashews and serve immediately. Enjoy!