Wednesday, March 19, 2014

Chicken and Rice with Cashews

While looking for a use for some chicken thighs, I came across this recipe which I adapted from"Cooking Light". It was very tasty!

serves 4 ( 11 points +)
  • 2 c. cooked Jasmine rice
  • 1/2 tsp. grated lime rind
  • 1 tsp. canola oil
  • 1 tsp. dark sesame oil
  • 1 lb. boneless, skinless chicken thighs, cut into 1 inch pieces
  • 3 T. low-sodium soy sauce, divided
  • 1 T. crushed garlic
  • 1 T. crushed ginger
  • 1/2 tsp. crushed red pepper
  • 2 c. fresh broccoli florets
  • 1 medium orange bell pepper, cut into 1 inch pieces
  • 2/3 c. fat-free chicken broth
  • 2 tsp. cornstarch
  • 2 T. lime juice
  • 2 T. cashews, chopped
Heat a large nonstick skillet or wok over medium-high heat. Add oils and swirl to coat. Combine chicken, 2 T. soy sauce, garlic, ginger and crushed red pepper. Add chicken mixture to pan; cook chicken until done. Remove from pan.
Spray pan with nonstick spray. Add broccoli and peppers. Cook until crisp-tender.

Combine remaining 1 T. 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 thickens. Remove from heat; stir in lime juice. Spoon 1/2 c. rice onto each plate. Top with 1/4 of chicken mixture. Sprinkle evenly with chopped cashews.

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