recipe box Wednesday

Last night I went with a tried and true recipe, wasn't up to trying something new. 

It's a family favorite, easy to whip up, and fairly good for you.

Rachael Ray's Cashew Chicken  In her book, she actually calls it Cashew! God Bless You Chicken.  It's from her first 30 Minute Meal cookbook-you can tell how old it is by the cover-her look has changed!  And if you already have the cookbook I put together a few years ago, it's Cashew Chicken under Meat and Poultry.

Ingredients

1 box jasmine rice ( I buy it in bulk, I used two cups)

1 pound of boneless, skinless chicken breast, diced

2 TB sesame oil, divided

2 cloves garlic, minced and mashed

2 TB rice vinegar

A couple shakes of crushed red pepper

Black pepper, to taste

1 large carrot, peeled and diced into small cu bes

1 red bell pepper, seeded and diced

1 can (about 7 ounces) sliced water chestnuts, drained and coarsely chopped

3 TB Hoisin sauce

2 handfuls cashews

3 green onions, thinly sliced on an angle

Directions

Marinade chicken with 1 TB of the oil, the garlic, rice wine, red pepper, and black pepper.

Meanwhile, following directions on box, start the rice.

Heat the rest of the oil (1 TB) in a wok or large nonstick skillet over high heat until it smokes.

Add carrot and stir-fry for 2 or 3 minutes.

Add the coated chicken and cook another 3 or 4 minutes.

Toss in the bell pepper and chestnuts. Heat through for 1 minute.

Add the Hoisin and toss to coat evenly.

Dump chicken out over a bed of jasmine rice and top with cashews and green onions.

We all had big bowls of it, and curled up in the living room to watch an episode of British "Top Gear" to unwind at the end of a Tuesday.