Cashew Lime Chicken With Rice
  • Servings: 4
  • 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
  1. Cook rice according to package directions.
  2. Heat oil in a large skillet over medium heat; add ginger and garlic and cook, stirring for 1 minute.
  3. Add the chicken and cook, stirring, until browned on all sides, about 5 minutes.
  4. Add salt and pepper and stir to coat.
  5. Add the broth, hoisin, lime juice and zest, and bring to a simmer.
  6. Partially cover the pan and simmer until the chicken is cooked through and the sauce thickens, 8 to 10 minutes.
  7. Chop cashews; serve chicken over rice and top with cashews.
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!