Red Pepper Cashew Chicken

Joe and I really like this. If I were to cook, this is what I would pick (this week). We haven't had it in a long time.

1 box Jasmine rice (2 cups of the rice)
1 lb. boneless, skinless chicken breast, diced
combine chicken in bowl with:
1 T. (once around the bowl) sesame oil
2 cloves garlic, minced and mashed
2 T. (a couple of glugs) rice wine vinegar, or dry sherry
a couple of red pepper flakes, crushed
black pepper to taste
[add 1 ½ T. sugar]

set it aside and let I hang out

1 T. sesame oil
1 lg. carrot, peeled diced in small cubes
1 red bell pepper, seeded and diced
1 can (7oz.) sliced water chestnuts, drained and coarsely chopped
3 heaping T. scoops of Hoisin sauce
A couple handfuls salted cashews
3 green onions, thinly sliced on an angle

Start rice according to directions on the box.
Heat oil in wok or large nonstick skillet over high heat until it smokes. Add carrot and stir-fry for 2-3 minutes. Add the coated chicken and cook another 2-3 minutes. Add the coated chicken and cook another 3-4 minutes. Toss in red pepper and chestnuts. Heat through for 1 minute. Add hoisin sauce and toss to coat evenly. Dump chicken out over a bed of rice. Top with cashews and green onions. Feeds 4 well.

30 minute meals by Rachel Ray