Chicken and Basil Rice Bowl with Cashews

Ingredients

• 0.8 cup torn basil leaves divided
• 2 cups broccoli florets 
• 1 tablespoon canola oil divided
• 2 tablespoons cashew pieces unsalted chopped
• 2 teaspoons cornstarch 
• 0.5 teaspoon pepper red crushed
• 1 teaspoon sesame oil dark
• 1 tablespoon ginger fresh minced peeled
• 1 tablespoon garlic fresh minced
• 2 tablespoons juice of lime fresh
• 0.5 teaspoon lime rind grated
• 0.7 cup lower-sodium chicken broth fat-free
• 2 tablespoons lower-sodium soy sauce divided
• 1 medium bell pepper red cut into 1-inch pieces
• 1 pound chicken thighs boneless skinless cut into 1-inch pieces
• 1 cup rice long-grain white uncooked

Equipment

• bowl
• frying pan

Directions

1. Cook rice according to package directions, omitting salt and fat. Fluff rice. Stir in lime rind.
2. Heat a large nonstick skillet over medium-high heat.
3. Add 1 1/2 teaspoons canola oil and sesame oil to pan; swirl to coat.
4. Combine chicken, 1 tablespoon soy sauce, garlic, ginger, and crushed red pepper in a bowl; toss to coat.
5. Add chicken mixture to pan; cook 6 minutes or until chicken begins to brown, stirring frequently.
6. Remove chicken from pan.
7. Add remaining 1 1/2 teaspoons canola oil to pan; swirl to coat.
8. Add broccoli and bell pepper to pan; cook 3 minutes or until crisp-tender, stirring occasionally.
9. Combine remaining 1 tablespoon soy sauce, chicken broth, and cornstarch in a bowl.
10. Add chicken mixture and broth mixture to pan. Bring to a boil; cook 2 minutes or until sauce begins to thicken, stirring occasionally.
11. Add 1/2 cup basil to pan, stirring until basil wilts.
12. Remove pan from heat; stir in lime juice. Spoon 1/2 cup rice mixture into each of 4 bowls; top each serving with about 1 1/2 cups chicken mixture.
13. Sprinkle evenly with remaining 1/4 cup basil and chopped cashews.