This simple weeknight dish is as quick as it is delicious. Add some steamed broccoli for a complete meal. Using the broth to steam the rice adds flavour.
|1 1/2 cups||(375 mL) jasmine rice|
|1||carton Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth|
|1 lb||(454 g) Maple Leaf Prime Raised Without Antibiotics boneless, skinless chicken breast|
|1 tbsp||(15 mL) cornstarch|
|2 tbsp||(30 mL) vegetable oil|
|2 tbsp||(30 mL) rice wine vinegar|
|1/4 cup||(60 mL) hoisin sauce|
|1/2 cup||(125 mL) cashews, toasted|
In small saucepan, combine rice with 3 cups (750 mL) of the broth. Bring to boil over high heat and reduce heat immediately to low, cover and cook under rice is tender and all the broth has been absorbed (do not stir).
In a medium bowl, toss chicken with cornstarch until chicken is coated.
In a large nonstick skillet, heat oil and garlic over medium-high heat. Cook the chicken, tossing often, until browned, about 3-5 minutes. Add white or green onion and cook one minute. Add vinegar; cook until evaporated, about 30 seconds.
Add hoisin sauce and remaining broth; cook, tossing, until chicken is cooked through, about 5 minutes. Remove from heat. Stir in scallion greens and cashews. Serve immediately over cooked rice.
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