Basil Cashew Chicken

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ lb or 680g

• Oyster sauce

  Ready-to-serve

  ¼ cup or 72g

• Soy sauce

  Low sodium, Shoyu

  ¼ cup or 64g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  4 clove or 12g

• Ginger root

  Raw

  1 tbsp or 6g

• Serrano pepper

  Raw

  1 pepper or 6g

• Cashew nuts

  Nuts, raw

  2 oz or 57g

• Basil

  Fresh

  2 cup leaves, whole or 48g

• Mangos

  Raw

  1 fruit without refuse or 207g

Directions

1. Peel and grate ginger, mince garlic, chop pepper, and slice mango.
2. Prepare rice as per package directions; set aside.
3. Add the chicken to a bowl and toss with the oyster sauce and soy sauce. Let the chicken marinate 10 minutes.
4. 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 5-7 minutes.
5. Stir in the cashews and cook another minute. Remove from the heat and stir in Thai basil.
6. Serve the chicken over steamed rice with fresh mango slices and extra basil.
7. Enjoy!

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