20 Minute Basil Cashew Chicken

[nverland]

20 Minute Basil Cashew Chicken
Prep time: 10 MINUTES cook time: 10 MINUTES total time: 20 MINUTES yields: SERVES 4

Ingredients

1 1/2 pounds boneless, skinless chicken breasts or tenders
1/4 cup oyster sauce
1/4 cup low-sodium soy sauce
2 tablespoons sesame oil
4 cloves garlic, minced or grated
1 inch piece fresh ginger, peeled + grated
1 serrano chile or jalapeno, seeded + chopped
1/2 cup raw cashews
2 cups fresh Thai basil (or regular basil)
Steamed coconut rice, for serving
1 mango, peeled + sliced

Instructions

Add the chicken to a bowl and toss with the oyster sauce and soy sauce. Let the chicken marinate 10 minutes. Heat a large skillet or wok over medium. Add 1 tablespoon sesame oil. Add the garlic, ginger and serrano chile, cook 30 seconds or until fragrant. Watch close, you don't want to burn the garlic. Increase the heat to medium high. Add another drizzle sesame oil and the chicken. Stir-fry over medium high heat until cooked through, about 5 minutes. Stir in the cashews and cook another minute. Remove from the heat and stir in Thai basil. Serve the chicken over steamed rice with fresh mango slices and extra basil.

Coconut Rice

1 cup uncooked jasmine or basmati rice
1 cup light, canned coconut milk
3/4 cup coconut water
1/2 teaspoon salt
3 tablespoons unsweetened, flaked coconut
1 tablespoon coconut oil

About 30 minutes before you are ready to eat make the rice. Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, unsweetened coconut and coconut oil. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork.