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Nutrition Facts

Instructions

• STEP 1

  Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.

  • ½ cup basmati rice
  • 1 cup water

• STEP 2

  Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 3

  Meanwhile, wash and dry the fresh produce.

  • 1 (1 inch) piece ginger root
  • 2 green bell peppers
  • ½ small bunch green onions (scallions)

• STEP 4

  Peel and mince ginger. Peel and mince garlic.

  • 2 cloves garlic

• STEP 5

  Place soy sauce, oil, cornstarch, vinegar, and sugar in a small bowl; whisk to combine the sauce.

  • ¼ cup soy sauce
  • 1 tbsp toasted sesame oil
  • 2 tsp cornstarch
  • 1 ½ tsp rice vinegar
  • 1 ½ tsp brown sugar

• STEP 6

  Seed and medium dice bell peppers.

• STEP 7

  Cut chicken thighs into ½-inch pieces.

  • 1 lb chicken thighs, boneless skinless

• STEP 8

  Heat a large skillet over high heat.

• STEP 9

  Once the skillet is hot, add oil and swirl to coat the bottom.

  • 1 tsp toasted sesame oil

• STEP 10

  Add chicken and stir-fry for 2-3 minutes. Add ginger, garlic, and bell peppers; continue to cook, stirring often, until veggies begin to soften, 2-3 more minutes.

• STEP 11

  Pour sauce into the skillet. Reduce heat to medium-high and cook, stirring often, until the sauce thickens, 4-5 minutes.

• STEP 12

  Meanwhile, trim green onions on a clean cutting board and cut crosswise into ¼-inch pieces.

• STEP 13

  Add cashews to the skillet and stir to combine.

  • ¼ cup cashews, roasted unsalted

• STEP 14

  To serve, divide rice between bowls; top with chicken stir-fry and green onions. Enjoy!