Cashew Almond Chicken & Broccoli with Rice
Ingredients: 1 rotisserie chicken 1 head broccoli, cut into florets and stems cut into 1 inch pieces 1½ cups brown rice, cooked to package directions ¼ cup natural almond butter 1-inch ginger root, peeled and grated 2 large cloves garlic, grated or crushed 1 tablespoon Sriracha chili sauce, optional Juice of 1 lime 1 cup chicken broth ¼ cup reduced-sodium soy sauce ¼ cup hoisin sauce Black pepper 2 tablespoons canola oil 1 yellow onion, diced 1 small red bell pepper, diced 1 to 2 jalapeno peppers, thinly sliced 1 can sliced water chestnuts, drained (optional) About ½ cup toasted unsalted cashews 3 green onions, thinly sliced on an angle
Directions: 1. Cook brown rice according to package directions. 2. Remove rotisserie chicken meat from bones and skin, and chop or pull meat. 3. Microwave the broccoli in a small amount of water for 2-3 minutes and drain. 4. In a small pot, loosen almond butter over low heat then add the ginger, garlic, Sriracha, lime juice, broth, soy sauce, hoisin and season with black pepper. Bring to a bubble, simmer to let sauce thicken and flavors combine. 5. Heat oil over high heat in large skillet. Add onions, peppers and broccoli, and stir-fry to tender crisp. Add water chestnuts, sauce and chicken, combine, and season to taste. Serve over rice; garnish with cashews, scallions and cilantro.
Makes 6 servings. Nutrition per serving: 326 calories, 13g fat, 25g carb, 8g fiber, 32g protein, 881mg sodium Source: www.rachaelrayshow.com