Chicken, Bell Pepper & Cashew Stir-Fry over Rice

Updated at: Thu, 17 Aug 2023 12:27:49 GMT

Step 1

Using a strainer or colander, rinse the rice under cold, running water, then drain and transferto a medium saucepan. Add water and bring the mixture to a boil over high heat.

Step 2

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat tolow. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove therice from the heat and let it stand, still covered, for 5 minutes.

Step 3

Meanwhile, wash and dry the ginger root, green bell peppers, and green onions

Step 4

Peel and mince ginger. Peel and mince garlic.

Step 5

Place soy sauce, oil, cornstarch, vinegar, and sugar in a small bowl; whisk to combine the sauce.

Step 6

Seed and chop dice bell peppers.

Step 7

Cut chicken thighs into ½-inch pieces.

Step 8

Heat a large pot over high heat. Once the pot is hot, add 1 tbsp sesame oil and swirl to coat the bottom. Add chicken and stir-fry for 4-5 minutes. Add ginger, garlic, and bell peppers; continue to cook, stirring often, until veggies begin to soften, 4-5 more minutes.

Step 9

Pour sauce into the pot. Reduce heat to medium-high and cook, stirring often, until the sauce thickens, 6-7 minutes.

Step 10

Meanwhile, trim green onions on a clean cutting board and cut crosswise into ¼-inch pieces.

Step 11

Add cashews to the pot and stir to combine. To serve, divide rice between bowls; top with chicken stir-fry and green onions. Enjoy!

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