Chicken and Basil Rice Bowl with Cashews

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 17 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 413
  • Fat: 13.7g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 3.3g
  • Protein: 25.5g
  • Carbohydrate: 46g
  • Fiber: 2.8g
  • Cholesterol: 106mg
  • Iron: 4mg
  • Sodium: 445mg
  • Calcium: 63mg

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. 1. Cook rice according to package directions, omitting salt and fat. Fluff rice. Stir in lime rind.
  2. 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. 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.

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