Categories: Entree
Ingredients
- 3 tablespoons toasted sesame oil
- 1/4 teaspoon lime zest
- 1 tablespoon lime juice
- 2 tablespoons rice wine vinegar
- 1 teaspoon honey
- 1 tablespoon minced jalapeño, seeds removed
- 1 garlic clove, minced
- 1 tablespoon finely grated ginger
- 1 tablespoon finely chopped cilantro
- 1 pound organic chicken tenders, cut into bite-sized pieces
- 1 tablespoon canola oil
- 1/2 cup roasted unsalted cashews
- 4 tablespoons tamari
- 1 cup short-grain brown rice
- 1/2 teaspoon red pepper flakes
- 1 large red bell pepper, diced
- 1 head of broccoli florets, cut into bite-sized pieces
- 5 cups spinach, rinsed and roughly chopped
- 2 tablespoons peanut oil
Directions
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In a small bowl, whisk together 2 tablespoons sesame oil, lime zest and juice, rice wine vinegar, honey, jalapeños, garlic, ginger, and cilantro. Add chicken, cover, and refrigerate for 30 minutes.
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Meanwhile, prepare the cashews: Heat the canola oil in a medium skillet. Add cashews and stir-fry until fragrant, about 10 seconds. Sprinkle with 1 tablespoon tamari and stir until coated and crisp, about 20 seconds. Set aside on a plate to cool.
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In a medium saucepan, combine brown rice and 2 cups water. Bring to a boil, then lower the heat and simmer for another 25 minutes, until all water is absorbed. Cover and keep warm.
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In a small bowl, whisk together the remaining tablespoon toasted sesame oil, tamari, and red pepper flakes to make the stir-fry sauce. Set aside.
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After 30 minutes, take the marinated chicken out of the refrigerator, drain, and discard the marinade.
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Heat a wok or large sauté pan over medium heat. When hot, add the peanut oil and chicken and stir-fry until golden, about 3 minutes, then add the pepper and broccoli. Continue to cook and stir for another 3 minutes. Add the spinach and the stir-fry sauce, toss well and remove from heat.
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To serve, place ½ cup cooked rice on each plate and divide the chicken mixture among the plates. Top with a handful of tamari cashews.