IN THE KIT
12 ozchicken breast
6 ozjasmine rice
4 ozbell pepper
2 ozginger & garlic mixture
4 ozpak choi
4 ozZest stir-fry glaze
2 ozsmall orange
1 ozgreen onion
Salt & pepper
Kitchen Items Needed
Small & medium sized bowls
2x chopping board & knife
Medium saucepan with lid
12 oz water
Cut orange into quarters, remove seeds. Squeeze juice into a small bowl;
Cut carrot into ¼ inch rounds;
Core, thinly slice bell pepper;
Chop pak choi into small bite size pieces;
Cut chicken into bite size pieces. Place in bowl, toss with cornstarch & pinch of salt & pepper;
Slice green onion thinly.
Pour rice into a medium saucepan. Add measured water with a pinch of salt. Cover, bring to boil, reduce to low heat, simmer for 15-18 mins or until all water is absorbed. Remove the lid, fluff with a fork, cover & set aside.
In a medium bowl, combine the ginger, garlic, orange juice & Zest stir fry glaze.
Heat a drizzle of oil in large skillet over medium heat. Add cashews, toss until fragrant, about 30 seconds. Remove from pan, let cool.
In the same skillet, add another drizzle of olive oil over a medium-high heat. Add chicken, cooking for 7-10 minutes, or until nicely browned. Transfer to a plate.
Return the skillet to a medium-high heat with another drizzle of olive oil. Add carrot & peppers, cook for 2-3 minutes, or until just tender. Add pak choi, cook, stirring, for 1 minute, or until tender.
Add sauce, stirring well, then add chicken back, cook for 3-4 minutes, or until sauce had thickened.
Divide the rice between bowls, top with veggies, chicken & making sure to scoop up all the great sauce. Sprinkle with green onion & toasted cashews.