Recipe Wednesday - Cashew Chicken

Yet another Rachael Ray Kid Food recipe.  So good!  Although next time I'll use plain rice instead of jasmine rice, we didn't like the flavor of the jasmine rice.  Also, Jason requested that I reduce the amount of water chestnuts next time.

Cashew! God Bless You Chicken with Jasmine Rice

1 box Jasmine rice

1 lb boneless, skinless chicken breast, diced

2 T sesame oil

2 cloves garlic, minced and mashed

2 T rice wine vinegar (or rice wine or dry sherry)

A couple of shakes crushed red pepper flakes

Freshly ground black pepper, to taste

1 large carrot, peeled and diced into small cubes

1 red bell pepper, seeded and diced

1 can (about 7 oz) sliced water chestnuts, drained and coarsely chopped

3 heaping tablespoon-size scoops hoisin sauce

A couple handfuls unsalted cashews

3 green onions, thinly sliced on an angle

Follow directions on rice box and start rice.

In a large bowl, combine chicken with 1 T sesame oil, garlic, rice wine, crushed red pepper, and black pepper.  Set aside and let it hang out.

Heat remaining 1 tablespoon sesame oil in wok or large nonstick skillet over high heat until it smokes.  Add carrot and stir-fry for 2 or 3 minutes.  Add the coated chicken and cook another 3 or 4 minutes.  Toss in the bell pepper and water chestnuts.  Heat through for 1 minute.  Add the hoisin and toss to coat evenly. Place chicken on a bed of jasmine rice and top with cashews and green onions.  Feeds 4 well.