Chicken and Basil Rice Bowl with Cashews

Chicken and Basil Rice Bowl with Cashews Recipe
Photo: Randy Mayor; Styling: Cindy Barr

 

Fresh basil perfumes the sauce in Chicken and Basil Rice Bowl with Cashews and makes a pretty garnish. You can substitute chopped unsalted peanuts for the cashews as well.

Yield:

Serves 4
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 17 Minutes
Total: 25 Minutes

Nutritional Information

Calories 413
Fat 13.7 g
Satfat 2.7 g
Monofat 6.6 g
Polyfat 3.3 g
Protein 25.5 g
Carbohydrate 46 g
Fiber 2.8 g
Cholesterol 106 mg
Iron 4 mg
Sodium 445 mg
Calcium 63 mg

Ingredients

1 cup uncooked long-grain white rice
1/2 teaspoon grated lime rind
1 tablespoon canola oil, divided
1 teaspoon dark sesame oil
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
2 tablespoons lower-sodium soy sauce, divided
1 tablespoon minced fresh garlic
1 tablespoon minced peeled fresh ginger
1/2 teaspoon crushed red pepper
2 cups broccoli florets
1 medium red bell pepper, cut into 1-inch pieces
2/3 cup fat-free, lower-sodium chicken broth
2 teaspoons cornstarch
3/4 cup torn basil leaves, divided
2 tablespoons fresh lime juice
2 tablespoons unsalted cashews, chopped

Preparation

1. Cook rice according to package directions, omitting salt and fat. Fluff rice. Stir in lime rind.

2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons canola oil and sesame oil to pan; swirl to coat. Combine chicken, 1 tablespoon soy sauce, garlic, ginger, and crushed red pepper in a bowl; toss to coat. Add chicken mixture to pan; cook 6 minutes or until chicken begins to brown, stirring frequently. Remove chicken from pan. Add remaining 1 1/2 teaspoons canola oil to pan; swirl to coat. Add broccoli and bell pepper to pan; cook 3 minutes or until crisp-tender, stirring occasionally.

3. Combine remaining 1 tablespoon soy sauce, chicken broth, and cornstarch in a bowl. Add chicken mixture and broth mixture to pan. Bring to a boil; cook 2 minutes or until sauce begins to thicken, stirring occasionally. Add 1/2 cup basil to pan, stirring until basil wilts. Remove pan from heat; stir in lime juice. Spoon 1/2 cup rice mixture into each of 4 bowls; top each serving with about 1 1/2 cups chicken mixture. Sprinkle evenly with remaining 1/4 cup basil and chopped cashews.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Laura Zapalowski,

Cooking Light

March 2014
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