Photo: Randy Mayor; Styling: Cindy Barr 
Hands-on Time
17 Mins
Total Time
25 Mins
Serves 4

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.

How to Make It

Step 1

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

Step 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.

Step 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.

Chef's Notes

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

Ratings & Reviews

daneanp's Review

January 19, 2015
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.

Dbrooke's Review

June 19, 2014

amateurcook's Review

May 01, 2014
Made this and my family didn't care for. Didn't wow us and there are other recipes that have a better flavored sauce that I have found. Won't make it again.

JLBrooks321's Review

March 31, 2014

westlick7's Review

March 10, 2014
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.

BlueeyedSara7's Review

March 09, 2014
Good, flavorful recipe but I don't see how CL can sincerely claim that it only takes 25 minutes to prepare.

fuerst37's Review

March 03, 2014
This recipe was full of flavor, and we loved it. It definitely had a big spice to it, but it didn't overwhelm. We have definitely earmarked this to make it again!

MsLaurie's Review

February 24, 2014
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.

Cblinberg's Review

February 22, 2014
This was disgusting. Boring and had no flavor. Don't make it!

e4marr's Review

February 22, 2014
Wow! You must try this one! It's amazingly good.