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

  Made from soy (tamari)

  4 tbsp or 72g

• 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 the ginger, mince the garlic, chop the serrano pepper, and slice the mango.
2. Cook the rice according to the package instructions and set aside.
3. Combine the chicken with oyster sauce and soy sauce in a bowl and marinate for 10 minutes.
4. Heat a large skillet or wok over medium heat. Add 1 tablespoon of sesame oil, then the garlic, ginger, and serrano pepper. Cook for 30 seconds until fragrant, being careful not to burn the garlic.
5. Increase the heat to medium-high, add another drizzle of sesame oil, and the marinated chicken. Stir-fry until cooked through, about 5-7 minutes.
6. Stir in the cashews and cook for another minute. Remove from heat and stir in the Thai basil.
7. Serve the chicken over steamed rice with fresh mango slices and extra basil.

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