Cashew Chicken with Basmati Rice*

Thaw chicken and rice completely. 

Heat 1 Tbsp oil in a non stick skillet over medium high heat. Pour the contents of the chicken bag into the skillet. Add the chicken to the pan and cook until browned, about 5 minutes and an internal temp. of 165F.

Transfer the chicken to a plate and wipe out the skillet. Heat 2 tsp oil in the skillet over medium high heat. Add the contents of the sauce bag, stirring until thickened, 3-4 minutes. Return the chicken to the sauce & heat through. Add the cashews.  Serve over basmati rice. Top with chopped scallions (provided).

Basmati (or brown) rice: The rice is fully cooked. Empty the rice into a microwave safe bowl and heat until desired temperature.

1/6 of full (4-6 serving) order (1/3 of 2-3 serving): 337 Calories, Total Fat: 15g, Protein: 40g, Carbs: 10g. The fat is virtually all from the cashews. Cooked Brown Rice: 1/2 cup: 108 calories, .9g fat, 22g carbs, 2.5g protein Cooked Sticky Rice: 1/2 cup: 85 calories, 3.5g protein, 36.7g carbs, trace fat. Gluten free: we use Le Choy Lite Gluten-free soy sauce for all of our customers.

Ingredients: Chicken, rice, sherry, ginger, garlic, soy sauce (gf), chicken stock, rice vinegar, sugar, cashews, scallions.