Chicken and Basil Rice Bowl with Cashews
March 10, 2014
I found this recipe in the March 2014 edition of Cooking Light. It seems easily adaptable for Low Fodmap, although I haven’t been able to try it yet!
- 1 cup uncooked long-grain white rice
- 1/2 teaspoon grated lime rind
- 1 tablespoon garlic-infused olive oil, divided
- 1 teaspoon dark sesame oil
- 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- 2 tablespoons lower-sodium soy sauce, divided
1 tablespoon minced fresh garlic
- 1 tablespoon minced peeled fresh ginger
- 1/2 teaspoon crushed red pepper
- 2 cups broccoli florets
- 1 medium red bell pepper, cut into 1-inch pieces
- 2/3 cup Low Fodmap chicken broth
- 2 teaspoons cornstarch
- 3/4 cup torn basil leaves, divided
- 2 tablespoons fresh lime juice
- 2 tablespoons unsalted cashews, chopped
- Cook rice according to package directions, omitting salt and fat. Fluff rice. Stir in lime rind.
- Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic-infused olive oil and sesame oil to pan; swirl to coat. Combine chicken, 1 tablespoon soy sauce,
garlic, ginger, and crushed red pepper in a bowl; toss to coat. Add chicken mixture to pan; cook 6 minutes or until chicken begins to brown, stirring frequently. Remove chicken from pan. Add remaining 1 1/2 teaspoons canola oil to pan; swirl to coat. Add broccoli and bell pepper to pan; cook 3 minutes or until crisp-tender, stirring occasionally.
- Combine remaining 1 tablespoon soy sauce, chicken broth, and cornstarch in a bowl. Add chicken mixture and broth mixture to pan. Bring to a boil; cook 2 minutes or until sauce begins to thicken, stirring occasionally. Add 1/2 cup basil to pan, stirring until basil wilts. Remove pan from heat; stir in lime juice. Spoon 1/2 cup rice mixture into each of 4 bowls; top each serving with about 1 1/2 cups chicken mixture. Sprinkle evenly with remaining 1/4 cup basil and chopped cashews.
Laura Zapalowski, Cooking Light