Cashew_Chicken_and_Rice.md

Cashew Chicken & Rice

Yield: 8 servings

Time: 25 minutes

Ingredients

• 1 cup rice

• 4 tablespoons olive oil
• 2 pounds chicken tenders (cut into cubes)
• 3 tablespoons cornstarch

• 2 red Bell Peppers (cut into strips)
• 1 green Bell Pepper (cut into strips)
• 1 medium onion (cut into thick cubes)

• 1/2 cup soy sauce
• 2 tablespoons white vinegar
• 1 teaspoon garlic
• 1/2 teaspoon ground ginger
• 1/3 cup honey
• 1/4 teaspoon Red Pepper Flakes
• 1/2 teaspoon salt

• 1 cup cashews (roasted and salted)
• 1/2 cup green Onion

Directions

1. Cook rice according to package directions.
2. Heat 2 tablespoons of the olive oil in a large saute pan over medium/high heat. Place the chicken and cornstarch in a bowl and toss until chicken is coated. Add the chicken to the hot pan of oil and saute until the chicken is golden on all sides, stirring every 20 seconds or so.
3. Remove the chicken and set aside in a bowl. Place the pan back on the heat and add the remaining 2 tablespoons of oil.
4. Add the bell peppers and onion to the pan and saute for 4-5 minutes, or until onion is translucent and peppers have begun to soften. Add the chicken back in to the pan and mix in with the vegetables.
5. In a mixing bowl, whisk together the soy sauce, vinegar, garlic, ginger, honey, red pepper, and salt.
6. Pour the sauce into the pan and toss with the chicken and vegetables. Bring sauce to a boil and cook for 1-2 more minutes, stirring constantly, until sauce has thickened. Stir in the cashews and 3/4 of the green onions.
7. Remove from heat. Sprinkle the remaining green onions over the top of the chicken and serve over rice.