IN THE KIT
12 ozchicken thighs
8 ozstir fry sauce
6 ozjasmine rice
2 ozgreen onion
1 ozsesame seeds
4 ozsnow peas
1 ozginger/onion/garlic/sesame oil blend
Salt & pepper
Kitchen Items Needed
Small saucepan with lid
Medium nonstick skillet
12 oz water
Trim green onion, then cut into 1-inch pieces;
Halve snow peas crosswise;
Coarsely chop 1/2 cashews & leave remaining cashews whole;
Pat chicken dry, cut into bite size pieces. Season well with salt, pepper;
In a small saucepan, combine rice, measured water, pinch of salt & bring to a boil over high heat. Reduce heat to low, cover & cook until rice is tender & water is absorbed, about 17 minutes. Keep covered until ready to serve.
Add ginger/garlic blend & heat over medium-high. Add chicken in a single layer & cook until just browned, about 3 minutes (chicken will not be cooked through).
To skillet with chicken, add snow peas, green onions & carrots. Cook, stirring occasionally, until veggies are just tender & chicken is cooked through, 2–3 minutes. Add a splash of water if the skillet is becoming too dry during the cooking process.
Reduce skillet heat to medium. Stir in stir-fry sauce & whole cashews. Bring to a simmer & cook until sauce is thickened & coats chicken & veggies. Season to taste with salt & pepper.
Fluff rice with a fork. Serve rice topped with cashew chicken & veggies. Garnish with reserved chopped cashews.