Serves: 1-2 (note the small serving size and double or triple as needed)
Ingredients
2 oz of Sesame oil
4 oz of Asian vegetables (I like to use red bell peppers, broccoli, snap peas and mushrooms – really whatever you have on hand)
5 oz of Diced chicken breast
2 to 3 oz of Ginger soy sauce
2oz of Cashew Nuts
4 oz of Jasmine Rice
Ginger Soy Sauce
2 oz of Sesame oil
1 tablespoon of minced garlic
½ teaspoon of minced ginger
½ cup of soy sauce
¼ cup of sugar
1 cup of water
¼ cup of rice wine vinegar
1 teaspoon of Sambal chili paste
Corn starch slurry- ¼ cup of cornstarch + ¼ cup of water
Ginger Soy Sauce
Combine all ingredients except slurry and bring to a boil, thicken with slurry then cool and set aside.
Heat sesame oil in wok then add chicken and cook till ¾ done. Add vegetables and sauté for 3 minutes, until vegetables are tender.
Add cashews and sauce and continue sautéing until sauce is hot and everything is coated. Immediately plate over jasmine rice and garnish with toasted sesame seeds.
