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Chicken and Basil Rice Bowl with Cashews

March 10, 2014

Chicken and Basil Rice Bowl with Cashews RecipeI 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

Preparation

  1. Cook rice according to package directions, omitting salt and fat. Fluff rice. Stir in lime rind.
  2. 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.
  3. 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.
Note:

Laura Zapalowski, Cooking Light
MARCH 2014

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