Cashew! God Bless You, Chicken

• 1 box jasmine rice
• 1 pound boneless skinless chicken breast diced
• 2 tablespoons sesame oil divided
• 2 cloves garlic minced and mashed
• 2 tablespoons rice wine rice vinegar, dry sherry, or sake
• crushed red pepper A couple shakes of
• black pepper to taste
• 1 carrot large, peeled and diced into small cubes
• 1 red bell pepper seeded and diced
• 7 ounces water chestnuts sliced, drained and coarsely chopped
• 3 tablespoons hoisin sauce
• 2 handfuls cashews
• 3 green onions thinly sliced on an angle

1. Marinade chicken with 1 TB of the oil, the garlic, rice wine, red pepper, and black pepper. Meanwhile, following directions on box, start the rice.
2. Heat the rest of the oil (1 TB) in a wok or large nonstick skillet over high heat until it smokes.
3. Add carrot and stir-fry for 2 or 3 minutes.
4. Add the coated chicken and cook another 3 or 4 minutes. Toss in the bell pepper and chestnuts.
5. Heat through for 1 minute. Add the hoisin and toss to coat evenly.
6. Dump chicken out over a bed of jasmine rice and top with cashews and green onions.

jasmine rice, chicken, sesame oil, garlic, rice wine rice vinegar, red pepper, black pepper, carrot, red bell pepper, water, hoisin sauce, cashews, green onions

Taken from www.yummly.com/recipe/Cashew_-God-Bless-You_-Chicken-1263208 (may not work)