1 box jasmine rice

1 lb. boneless, skinless chicken breast, diced

Combine chicken in a bowl with:

1 T. sesame oil

2 cloves garlic, minced and mashed

2 T. rice wine or dry sherry

A shake or two of crushed red pepper

Black pepper, to taste

-Set aside and let marinate while you prep the rest of the ingredients

1 T. vegetable oil

1 large carrot, peeled and diced into small cubes

1 red pepper, seeded and diced

1 can (7 oz) sliced water chestnuts, drained and sliced

3 heaping T. Hoisin sauce

1/2 – 1 C. unsalted cashews

3 green onions, thinly sliced

 

Prepare rice per package directions. Heat vegetable oil in wok or large skillet over high heat. Add carrot and stir fry for 2 or 3 minutes. Add the coated chicken and cook another 3 or 4 minutes (until chicken no longer pink). Toss in the bell pepper and chestnuts. Heat through (a couple minutes). Add the hoisin and toss evenly. Server over bed of jasmine rice and top with cashews and green onions. Feeds 4.