Cashew Chicken and Jasmine Rice

By devogirl

Rachael Ray 30 minutes or less Kid Food

Ingredients

• 1 box Jasmine rice
• 1 lb boneless, skinless, chicken breast, diced
• 2 Tbsp sesame oil
• 2 cloves garlic, minced and mashed
• 2 Tbs rice wine, rice wine vinegar, or dry sherry
• a couple shakes of crushed red pepper flakes
• pepper to taste
• 1 large carrot, diced into cubes
• 1 red pepper, diced
• 1 can (7 oz) sliced water chestnuts, coarsely chopped
• 3 heaping Tablespoon-size scoops hoisin sauce
• A couple handfuls unsalted cashews
• 3 green onions, thinly sliced on an angle

Preparation

Step 1

1. Cook rice according to box directions

2. In a large bowl, combine chicken with 1 Tbsp sesame oil, garlic, rice wine, crushed red pepper flakes, and pepper. Set aside.

3. Heat remaining 1 Tbsp sesame oil in a skillet over high heat until it smokes. Add carrot and stir fry for 2-3 mins. Add the coated chicken and cook another 3-4 mins. Toss in bell pepper and water chestnuts. heat through for 1 min. Add hoisin and toss to coat evenly. Place chicken on a bed of jasmine rice and top with cashews and green onions.