Tags: dinner - chicken - Gluten Free - GF Dinner - GF Chicken
Active Time: 45 minutes
Passive Time: N/A
Serves: 4-6

Easy stir fry.

Mealime

• Basmati rice: 1 cup

• Salt: to taste

• Garlic: 4 cloves
• Ginger: 2 inch piece
• Green bell peppers: 4

• Soy sauce: 1/2 cup
• Sesame oil: 2 tbsp
• Cornstarch: 1.5 tbsp
• Rice vinegar: 1 tsp
• Brown sugar: 1 tbsp

• Chicken thighs: 2 lb, boneless skinless

• Vegetable oil: 2 tbsp

• Scallions: 1 bunch

• Cashews: 1/2 cup

• Make sure soy sauce is GF if necessary.

1. Rinse and drain rice. Boil 2 cups of water and add some salt to taste. Add rice, stir to combine, cover, and cook over low heat for 12 minutes or until done. Set aside.
2. Mince ginger and garlic and add to a bowl. Dice bell pepper and add to the same bowl.
3. Combine soy sauce, sesame oil, cornstarch, rice vinegar, and brown sugar in a small bowl.
4. Cut chicken thighs into 1/2 inch pieces.
5. Heat vegetable oil in a skillet over medium-high heat. Add chicken and cook, stirring frequently, for 5 minutes. Add bell peppers, garlic, and ginger, and continue to cook for another 5 minutes. Pour sauce into skillet and cook, stirring often, until sauce thickens, about 5-7 more minutes.
6. Slice scallions into 1/4 inch rounds
7. Add cashews to the skillet and stir to combine
8. To serve, top rice with chicken and scallions.