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Cashew Chicken

Servings = 4 | Serving size =about 1 1/2 cups over rice

This recipe can be multiplied by 2, 3, 4.

This keeps well for about 48 hours in the fridge. Reheat gently.

1 cup	frozen shelled edamame (soybeans)
2 cups	water
1 cup	brown rice (uncooked)
2 tsp	dark sesame oil
1 medium	white onion (diced)
1 clove	garlic (minced)
1 lb	boneless skinless chicken breast (cut into strips)
1/2 cup	raw cashews
1 Tbsp	fresh ginger (peeled and minced)
1/2 cup	low sodium chicken stock
2 Tbsp	low-sodium soy sauce
1 Tbsp	maple syrup

Remove the edamame from the freezer, place in a colander and rinse with cool water. Set aside.

In a medium sauce pan, heat the water and when it boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for 25-30 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered.

While the rice is cooking, place 1 teaspoon of the dark sesame oil in a large nonstick skillet. Add the diced onion and cook gently, stirring occasionally. Do not allow the onion to brown, but it should cook until soft and translucent. This will take at least ten minutes. Remove the onions to a bowl and set aside.

Add the other 1 teaspoon of dark sesame oil to the pan with the minced garlic. Cook gently for about 5 minutes until it is soft. Do not let the garlic brown.

Add the chicken breast, cashews and ginger to the cooking garlic. Cook, stirring frequently, until the outside of the chicken has cooked.

Stir in the chicken broth, soy sauce and maple syrup. Add the onions back into the pan and cook, stirring gently, for about 5 minutes.

Add the thawed edamame and cook for another five to eight minutes until the chicken is cooked through. Serve over the cooked brown rice.

Nutrition Facts

Serving size: about 1 1/2 cups over rice | Servings 4

Calories 529 | Calories from Fat 145

Amount Per Serving (% Daily Value)

Total Fat 17g (26%) | Saturated Fat 3g (16%)

Monounsaturated Fat 7g | Trans Fat 0g

Cholesterol 65 mg (22 %) | Sodium 391 mg (16 %)

Total Carbohydrates 55g (18%) | Sugars 8g

Dietary Fiber 6g (22%) | Protein 41g

Vitamin A 1% | Vitamin C 9 % | Calcium 9% | Iron 26%

Vitamin K 16 mcg  | Potassium  830 mg | Magnesium  188 mg