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Nutrition Facts

Instructions

• STEP 1

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

  • ½ cup jasmine rice
  • 1 cup water
  • ¼ tsp salt

• STEP 2

  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.

• STEP 3

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

  • 1 red bell pepper
  • ½ (18 oz) bag broccoli florets
  • 1 (8 oz) pkg sliced white mushrooms

• STEP 4

  Preheat a skillet over high heat.

• STEP 5

  While the skillet heats up, pat the chicken thighs dry with paper towels and cut into bite-sized pieces. Sprinkle with cornstarch and salt on both sides.

  • 1 lb chicken thighs, boneless skinless
  • 2 tsp cornstarch
  • ½ tsp salt

• STEP 6

  Once the skillet is hot, add oil and swirl to coat the bottom. Add the chicken and cook, stirring occasionally, until golden and almost cooked through, 3-4 minutes.

  • 2 tsp toasted sesame oil

• STEP 7

  Add veggies to the skillet, cover with a lid, and continue to cook, stirring occasionally, until just tender, 4-5 minutes.

• STEP 8

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

  • ⅛ cup cashews, roasted unsalted

• STEP 9

  When the veggies are done, add stir-fry sauce to the skillet. Continue to cook, stirring occasionally, until sauce is warmed through, 1-2 minutes more. Remove from heat and cover to keep warm.

  • ¼ cup stir-fry sauce

• STEP 10

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