This is another simple recipe…see a trend here. I have been craving chinese lately and wanted to make it at home but didn’t want a simple stir-fry. This was quick and so tasty.
1 cup basmati rice
2 tsp canola oil
1/2 tsp ground ginger
3 garlic cloves, minced
1 1/4 lbs boneless, skinless, chicken breasts cut into 1 inch pieces
1/2 tsp salt
1/2 tsp fresh ground pepper
1 1/2 cups reduced-sodium chicken broth
1/4 cup hoisin sauce
1 tsp fresh lime juice
1 tsp finely grated lime zest
1 cup salted cashew pieces
Cook the rice according to the package. I found Uncle Ben’s has a 90 second rice packs that worked perfectly!
Heat the oil in a large skillet over medium heat. Add the ginger and garlic, cook stirring for 1 minute. Add the chicken and cook 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. Partially cover the pan and simmer until the chicken is cooked through and sauce thickens for about 8 to 10 minutes. I found that my sauce wasn’t thickening, so I added a little bit of cornstarch mixed with warm water to help move this along.
Serve the chicken mixture over the rice and top with the cashew pieces.
Source: Quick Fix Meals by Robin Miller