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.
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
How to Make It
Cook rice according to package directions, omitting salt and fat. Fluff rice. Stir in lime rind.
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.
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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This was good and easy to throw together. I added some mushrooms. DH felt the ginger was too heavy - might cut back a bit on that next time. One could easily sub pork, beef, or even shrimp for the chicken. We had a cucumber vinaigrette salad along side.
I really enjoyed this dish. The only thing I would change the next time around is decrease the lime juice to 1 tablespoon-2 tablespoons was a bit too much. I also just used 90-minute microwavable basmati rice, because it's quicker/easier. I also used slivered almonds instead of cashews because that is what I had on hand. I also followed the measurements exactly and only ended up with 3 servings and an additional 1/4 C, so I will add more broccoli the next time.
I have been making chicken and vegetables , Asian style since forever and this one was a nice .. The lime added a new flavor . Rarely have I used chicken thighs because it is not favored by the family but this time I marinated them overnight in the chicken coating that the recipe indicates and all was delicious. I would not make it for company as it requires too much kitchen time prior to serving for a company dish but we enjoyed the flavors and I would make it again.