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.
Cooking Light MARCH 2014
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.
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