• Cooking Time:
  • Servings: 4
  • Preparation Time:


A friend left half a can of cashews at my place. I had no clue what to do with them. Then, this recipe was in the paper the next week. I usually shy away from cooking asian food, because it never tastes like the real deal to me. This recipe actually comes close!


  • 1 C basmati or jasmine rice
  • 2 t peanut oil
  • 1 T peeled and minced fresh ginger
  • 3 cloves garlic
  • 1 1/4 lbs boneless, skinless chicken breasts, cut into 1 inch pieces
  • 1/2 t salt
  • 1/4 t freshly ground black pepper
  • 1 1/2 C reduced sodium chicken broth
  • 1/4 C hoisin sauce
  • 1 T fresh lime juice
  • 1 t finely grated lime zest
  • 1 C salted dry roasted cashews


  • Cook rice according to package directions.
  • Heat oil in a large skillet over medium heat; add ginger and garlic and cook, stirring for 1 minute.
  • Add the chicken and cook, stirring, until browned on all sides, about 5 minutes.
  • Add salt and pepper and stir to coat.
  • Add the broth, hoisin, lime juice and zest, and bring to a simmer.
  • Partially cover the pan and simmer until the chicken is cooked through and the sauce thickens, 8 to 10 minutes.
  • Chop cashews; serve chicken over rice and top with cashews.

Categories: Main Dish  Poultry 

Author Credit: Quick Fix Meals by Robin Miller

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