Cashew chicken with snap peas, red bell pepper, and bok choy

Ingredients

• 1 cup (250 mL) long-grain brown rice, rinsed
• ¼ cup (60 mL) reduced sodium chicken broth
• 2 Tbsp (30 mL) reduced sodium soy sauce  
• 1 tsp (5 mL) sesame oil
• 1 tsp (5 mL) cornstarch
• 1 Tbsp (15 mL) canola oil
• 1 lb/454 g boneless, skinless chicken breasts, cut into 1.5-inch by 1.5-inch pieces
• 2 cloves garlic, minced
• ½ lb/227 g baby Bok choy, cut in half (about 2 cups) 
• 1 large red bell pepper, seeded and sliced 
• 2 cups (500 mL) snap peas, ends removed
• ¼ cup (60 mL) unsalted roasted cashews

Instructions

1. Prepare rice according to package directions. Typically for brown rice that is 40-45 minutes.
2. Meanwhile, whisk together chicken broth, soy sauce, sesame oil and cornstarch until combined; set aside.  
3. Heat oil in a large non-stick skillet or wok on medium heat. Add chicken and cook for 6-8 minutes, until just cooked through.
4. Add garlic and baby Bok choy, cover and cook 1-2 minutes. Stir in red bell pepper and snap peas.
5. Pour sauce mixture into skillet and continue to cook and stir 2-3 minutes until the sauce thickens. Top with cashews and serve over rice.

• Make it gluten free: Substitute soy sauce with tamari to make this recipe gluten free.
• Cooking for two: This recipe freezes well; simply pack in a microwavable dish with a lid and freeze. Just thaw and reheat when ready to serve.
• Budget friendly: Boneless, skinless chicken thighs would work well in this recipe and they are often less expensive than chicken breasts.