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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 jasmine rice
  • 1 cup water

• STEP 2

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

• STEP 3

  Meanwhile, peel and mince garlic. Place in a medium bowl along with fish sauce, soy sauce, sugar, cornstarch, and spices. Whisk to combine the marinade.

  • 2 cloves garlic
  • 1 ½ tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp cornstarch
  • ¼ tsp crushed red pepper
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 4

  Medium dice chicken and add to bowl with the marinade. Stir to coat and set aside.

  • 1 lb chicken thighs, boneless skinless

• STEP 5

  While the chicken is marinating, wash and dry the fresh produce.

  • 1 yellow bell pepper
  • 3 baby bok choy
  • ½ small bunch green onions (scallions)

• STEP 6

  Using a clean cutting board, trim, seed, and slice bell pepper lengthwise into thin strips. Place in another medium bowl.

• STEP 7

  Trim and cut bok choy crosswise into ½-inch strips. Add to the bowl with the bell pepper.

• STEP 8

  Trim and cut green onions crosswise into 1-inch pieces. Add to the bowl and set aside.

• STEP 9

  Preheat a skillet over medium heat.

• STEP 10

  Once the skillet is hot, add oil, and swirl to coat the bottom. Using a slotted spoon, add chicken to the skillet, leaving the marinade in the bowl. Cook, stirring occasionally, until the chicken is golden brown, 5-6 minutes. (Reserve marinade for the next step.)

  • 2 tsp toasted sesame oil

• STEP 11

  Add the veggies, reserved marinade, and water to the skillet. Continue to cook, stirring occasionally, until veggies are tender and sauce has thickened, 3-4 minutes more. Remove from heat.

  • 2 tbsp water

• STEP 12

  Meanwhile, roughly chop cashews.

  • ¼ cup cashews, roasted unsalted

• STEP 13

  To serve, divide rice and stir-fry between plates or bowls; sprinkle with cashews. Enjoy!