Chicken, Bell Pepper & Cashew Stir-Fry over Rice

Ingredients

• 1 cup basmati rice
• 0.5 cup cashews (Roasted, unsalted)
• 2 lb chicken thighs (Boneless, skinless; cut into ½-inch pieces)
• 4 cloves garlic (Peeled and minced)
• 2 1-inch pieces ginger root (Peeled and minced)
• 4 green bell peppers (Seeded and medium diced)
• 1 small bunch green onions (Trimmed and cut crosswise into ¼-inch pieces)
• brown sugar (Amount not specified; for the sauce)
• cornstarch (Amount not specified; for the sauce)
• rice vinegar (Amount not specified; for the sauce)
• soy sauce (Amount not specified; for the sauce)
• toasted sesame oil (Amount not specified; used in the sauce and for cooking)
• water (Amount not specified; for cooking the rice)

Steps

1. 1

   Using a strainer or colander, rinse the basmati rice under cold, running water. Drain it and transfer it to a medium saucepan.

2. 2

   Add water to the saucepan and bring the rice and water to a boil over high heat. The source does not specify the amount of water.

3. 3

   Once the liquid boils, stir the rice mixture, cover the saucepan, and reduce the heat to low. Cook until the liquid is fully absorbed, 15–18 minutes.

4. 4

   Remove the rice from the heat and let it stand, still covered, for 5 minutes.

5. 5

   Meanwhile, wash and dry the fresh produce.

6. 6

   Peel and mince the ginger. Peel and mince the garlic.

7. 7

   Place the soy sauce, toasted sesame oil, cornstarch, rice vinegar, and brown sugar in a small bowl. Whisk to combine the sauce.

8. 8

   Seed and medium dice the green bell peppers.

9. 9

   Cut the chicken thighs into ½-inch pieces.

10. 10

    Heat a large skillet over high heat.

11. 11

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

12. 12

    Add the chicken and stir-fry for 3–4 minutes.

13. 13

    Add the ginger, garlic, and bell peppers. Continue cooking, stirring often, until the vegetables begin to soften, 3–4 minutes more.

14. 14

    Pour the sauce into the skillet. Reduce the heat to medium-high and cook, stirring often, until the sauce thickens, 5–6 minutes.

15. 15

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

16. 16

    Add the cashews to the skillet and stir to combine.

17. 17

    Divide the rice between bowls. Top with the chicken stir-fry and green onions, then serve.

Notes

The structured recipe data does not provide quantities for the water, brown sugar, cornstarch, rice vinegar, soy sauce, or toasted sesame oil. It also uses toasted sesame oil both in the sauce and for coating the skillet; the source does not distinguish the amounts.

Nutrition per serving

• main
• stir-fried
• quick meal
• high-protein
• chicken
• rice
• one-pan