Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups long grain brown rice
  • 2 3/4 cups low-sodium chicken broth
  • 1 pound boneless skinless chicken breasts
  • salt and freshly ground black pepper (to taste)
  • 1 Tablespoon olive oil
  • 1-2 bell peppers (chopped (any color, or use mini sweet peppers in a variety of colors))
  • 3 green onions (, chopped, divided)
  • 2 Tablespoons hoisin sauce
  • 2 Tablespoons white wine vinegar
  • 2 Tablespoons cornstarch
  • 2-3 teaspoons Sriracha hot sauces (to taste)
  • 1 teaspoon garlic (, minced)
  • 3/4 cup low-sodium chicken broth
  • 1 cup cashews
  • 2 Tablespoons honey
  • 2 teaspoons Sea salts
  • crushed red pepper flakes (, to taste)

Instruction

  • Measure brown rice into a fine mesh strainer and rinse well with water. 
  • Add brown rice, 2 3/4 cups chicken broth and salt to a wide, shallow pot with a tight-fitting lid. 
  • Bring to a boil, uncovered. Once boiling, cover, reduce heat to low and simmer for 30 minutes.
  • Turn the heat off and let the cooked rice rest for 10 minutes, covered. Then remove the lid and fluff with a fork. Set aside
  • While the rice cooks, make the sauce by combining all ingredients in a small saucepan. 
  • Cook over medium heat until slightly thickened. Remove from heat and set aside.