Bring 1¼ cups water and a pinch of salt to a boil in a small pot. Once boiling, add rice. Cover, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, cut chicken into 1-inch pieces, then toss with 1 tsp cornstarch (we sent more) in a medium bowl. Season with salt and pepper.
Wash and dry all produce. Peel ginger, then mince until you have 1½ TBSP. Core and seed bell pepper, then slice into thin strips. Trim scallions. Thinly slice white and light green sections; cut greens into 1-inch pieces. Zest orange until you have 1 tsp zest, then halve. Squeeze ¼ cup juice from orange into a small bowl.
Heat a drizzle of oil in a medium pan over medium heat. Add cashews and toss until fragrant, about 30 seconds. Stir in 1 tsp sugar and a pinch or two of chili flakes (to taste). Cook, stirring, until cashews are coated in a sticky, lightly browned glaze, 30 seconds to 1 minute. Remove from pan and let cool on a plate or piece of parchment.
Whisk together orange juice, orange zest, 1 tsp sugar, soy sauce, 1 TBSP minced ginger, 1 TBSP water, and remaining cornstarch in a small bowl. Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook, tossing, until softened, 3-4 minutes. Toss in scallions and remaining minced ginger. Cook, tossing, until softened and fragrant, 2-3 minutes.
Remove veggies from pan and set aside. Heat another large drizzle of oil in same pan over medium-high heat. Add chicken and cook, tossing, until browned and cooked through, 3-4 minutes. Stir in sauce and bring to a simmer. Lower heat slightly and stir until sauce is thick, sticky, and coats chicken, 1-2 minutes.
Divide rice between plates, then top with veggies and chicken. Drizzle with any remaining sauce in pan. Garnish with cashews and sprinkle with remaining chili flakes (to taste).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1275g)|
|Recipe Makes: 1|
|Calories from Fat: 526 (32%)|
|Amt Per Serving||% DV|
|Total Fat 58.4g||78 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 25.9g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 212.6mg||65 %|
|Sodium 251.3mg||9 %|
|Potassium 3885.9mg||102 %|
|Total Carbohydrate 197.1g||58 %|
|Dietary Fiber 16.7g||67 %|
|Sugars, other 180.4g|
|Protein 84.6g||121 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1632
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