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Thursday, March 29, 2007

Cashew-Lime Chicken

Because you asked...

(From Quick Fix Meals by Robin Miller)

1 cup rice, cooked
1 tsp peanut oil
1 tbsp peeled and minced ginger
3 cloves garlic, minced
1 1/4 lbs chicken, in bitesized pieces
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups chicken broth
1/4 cup hoisin sauce
1 tbsp lime juice
1 tsp finely grated lime zest
1 cup cashew pieces

Heat oil over medium-high heat. Add ginger and garlic and cook, stirring, one minute.
Add chicken and cook until browned on all sides, about 5 minutes.
Add salt and pepper and stir.
Add broth, hoisin, and lime, stir and bring to simmer.
Partially cover the man and simmer until chicken is cooked through and sauce slightly thickens, about 8-10 minutes.

*You can cool this and refrigerate up to three days.

Serve chicken over rice and top with cashews.

My husband loved this the way it was, but next time I will use less broth and hoisin :)

*edited to add- you can partially cover the man if you want, but I don't think it will help in the cooking of dinner. You'd probably better partially cover the pan instead.

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