Grilled Chicken With Lemon Cashew Rice: A Light And Tasty Summer Meal Made Fast

Perfect for summer, this simple, but flavorful meal is inexpensive and filling. Use leftover grilled or baked chicken to save time. The sesame oil adds a real Asian flavor and the lemon gives this dish a fresh brightness. The cashews give it crunch. Most grocery stores carry Ponzu sauce which is a citrus soy sauce, but regular soy sauce can also be used. If preferred, choose the low sodium variety. The jasmine rice is fragrant and quick cooking making it perfect for this meal. It absorbs the flavors of the wet ingredients nicely, but retains its texture when reheated.

Cooked shrimp or pork can be substituted for the chicken. Frozen grilled chicken strips can be heated and used as well. Anything that makes it quick and simple is the way to go. The flavors are the big payoff. Using sushi rice is another option and makes it appealing to serve this dish chilled. Leave out the sesame oil as there is no need to warm the chicken and cashews. When served cold, chopped celery may be substituted for the green onions. No salt should be required, but if pepper is desired, use white pepper. It is a bit milder and won’t interfere with the rest of the colors of the dish.

This dish can be prepared in a wok or any stovetop or electric skillet. Serve with a fresh salad or steamed vegetables. Egg rolls or potstickers are also a good side dish.

Grilled Chicken With Lemon Cashew Rice




  • One or two large grilled chicken breasts diced
  • One package boil-in-bag jasmine rice
  • One teaspoon sesame oil
  • One fresh lemon
  • One teaspoon honey (optional)
  • One teaspoon Ponzu or soy sauce
  • 1/4 cup cashew pieces
  • One or two large green onions, thinly sliced


  1. Cook the rice according to package directions. Do not rinse the rice, but drain it well after cooking. Coat the bottom of skillet with sesame oil and warm over medium heat. Add the cashews and diced chicken and toss in the pan just to heat through and then remove the pan from the heat.
  2. Zest the lemon over a large bowl, then slice the lemon in half and squeeze both sections into the bowl with the zest. Remove any seeds that may have fallen into the juice. Stir in the honey. Add the rice, chicken, cashews, and Ponzu sauce. Fold all of the ingredients together. Top with the sliced green onions when serving individual portions.

Leftovers can be stored in an airtight container for several days. Store the sliced green onions separately, so that they don’t wilt when rice is warmed. Serves up to four people.


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