Saturday, July 24, 2010
Cashew-Lime Chicken with Rice
Alyssa made this for dinner last night. She prepared all the ingredients in advance, so she really enjoyed putting it together. We loved eating it--it's delicious!
1 cup basmati or jasmine rice
2 teaspoons peanut oil
1 tablespoon peeled and minced fresh ginger (Alyssa loves ginger, so she added a little extra)
3 cloves garlic, minced
1 ¼ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 ½ cups chicken broth
¼ cup hoisin sauce
1 tablespoon fresh lime juice
1 teaspoon finely grated lime zest
1 ½ tablespoons cornstarch dissolved in 3 tablespoons cold water
1 cup salted dry-roasted cashews
Cook the rice according to the package directions.
Meanwhile, heat the oil in a large skillet over medium heat. Add the ginger and garlic and cook, stirring, for 1 minute. Add the chicken and cook, stirring, until browned on all sides, about 5 minutes. Add the salt and pepper and stir to coat. Add the broth, hoisin, lime juice, and zest and bring to a simmer. Stir in cornstarch slurry. Simmer until the chicken is cooked through and the sauce thickens.
Serve the chicken mixture over the rice and top with the cashews.
Recipe Source: adapted from Quick Fix Meals by Robin Miller