farm fresh Wednesday

Going nuts and using three fresh farmers market goodies in today's recipe.

Cashew Chicken

1 box jasmine rice-get it started, and move on to the meat:

1 lb. boneless, skinless chicken breasts, diced
Put it in a bowl with the following ingredients, and let it sit while you chop the veggies:
1 Tbsp. sesame oil
2 cloves garlic, minced
2 Tbsp. rice wine vinegar
1/4 tsp. red pepper flakes
pepper to taste

1 large carrot (or a bunch of tiny ones) peeled and small dice
1 red bell pepper, seeded and diced
1 can sliced water chestnuts, drained and coarsely chopped
1 large handful pea pods, rinsed and ends trimmed
3 heaping Tbsp. hoisin sauce
1/2 cup unsalted cashews
3 green onions, thinly sliced

Heat oil in large wok or large non-stick skillet over high heat until it smokes.  Add carrot and stir fry for 2-3 minutes.  Add the coated chicken and cook 3-4 minutes.  Toss in the bell pepper, water chestnuts, and pea pods, cook 1-2 minutes.  Add hoisin sauce, toss to coat evenly and heat through.  Serve with jasmine rice, sprinkle with onions and cashews.

A fresh and healthy meal for your family.  And if you chop and prep everything ahead of time, you can throw it all together pretty quickly, the rice will take the longest!  (adapted from a recipe in Rachael Ray's first 30 Minute Cookbook)