I made a new Robin Miller recipe last night. It was really good!! And really easy to make. I served it over Japanese buckwheat noodles (a new grain!). They were quite good too. The recipe says to serve over rice, but I think the noodles went better…a totally Asian dish.
Cashew Lime Chicken
1 cup jasmine or basmati rice
2 tsp. peanut oil (I used EVOO)
1 Tbsp. peeled and minced ginger (I just used a little ground ginger)
3 cloves garlic, minced
1 1/4 lbs. boneless, skinless chicken breasts, cut into 1″ chunks
1/2 tsp. salt (I would leave this out next time…plenty of salt from other ingredients)
1/4 tsp. pepper
1 1/2 cups reduced-sodium chicken broth
1/4 cup hoisin sauce
1 Tbsp. fresh lime juice
1 tsp. finely grated lime zest
1 cup salted dry-roasted cashews
Cook rice (or pasta) according to package directions.
Heat oil in large skillet over medium heat. Add the ginger and garlic and cook, stirring, for 1 min. Add the chicken and cook, stirring until browned on all sides, about 5 min. (I cooked it about 10 min.) Add the salt and pepper and stir to coat. Add the broth, hoisin sauce, lime juice and zest and bring to a simmer. Partially cover the pan and simmer until the chicken is cooked through and the sauce thickens, 8-10 min. (I had the pan uncovered for most of the time to really get the sauce to thicken). Chop the cashews.
Serve chicken mixture over rice and top with cashews.
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