Name: Chicken, Mushroom, Broccoli & Cashew Stir-Fry over Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (510 g) bags broccoli florets; ⅓ cup cashews, roasted unsalted; 1.36 kg chicken thighs, boneless skinless; 1 ½ cups jasmine rice; 3 red bell peppers; 3 (227g ) pkg sliced white mushrooms; cornstarch; salt; stir-fry sauce; toasted sesame oil

Chicken, Mushroom, Broccoli & Cashew Stir-Fry over RiceChicken, Mushroom, Broccoli & Cashew Stir-Fry over Rice — a 40-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 ½ (510 g) bags broccoli florets

⅓ cup cashews, roasted unsalted

1.36 kg chicken thighs, boneless skinless

1 ½ cups jasmine rice

3 red bell peppers

3 (227g ) pkg sliced white mushrooms

cornstarch

salt

stir-fry sauce

toasted sesame oil

Instructions

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

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

Meanwhile, wash, dry, trim, and seed bell peppers; medium dice. Place in a large bowl along with broccoli and mushrooms. Set aside.

Pat the chicken thighs dry with paper towels and cut into bite-sized pieces. Sprinkle with cornstarch and salt on both sides.

Preheat a large pot over high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add the chicken and cook, stirring occasionally, until golden and almost cooked through, 4-5 minutes.

Add veggies to the pot, cover with a lid, and continue to cook, stirring occasionally, until just tender, about 5 minutes.

Meanwhile, using a clean cutting board, roughly chop cashews.

When the veggies are done, add stir-fry sauce to the pot. Continue to cook, stirring occasionally, until sauce is warmed through, 2-3 minutes more. Remove from heat and cover to keep warm.

To serve, divide rice and stir-fry between plates or bowls; sprinkle with cashews. Enjoy!

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