I recently reached the point of foraging for food in my kitchen! Like an episode of “Chopped”, I have gotten into finding things and trying to come up with something good to eat. This recipe is inspired by a close to expiration bottle of Newman’s Own Sesame Ginger Dressing and a son that asked for Chinese food. I was just going to grill some chicken breast that I had marinaded in the dressing all day but when Jared asked for something Chinese (our only Chinese restaurant has temporarily closed due to COVID-19 ), I just couldn’t say no. So, here is what I came up with. I call it a Cashew Chicken Bowl.
Cashew Chicken Bowl
Yield = 8 Servings
- 2 Chicken Breast
- 1 Bottle Newman’s Own Sesame Ginger Dressing
- ½ White Onion
- ½ cup chopped cashews
- Vegetable Oil (for the bottom of the pan)
- 1 ½ cups broccoli florets (frozen or fresh)
- 2 cups Minute Rice
- 2 cups of water
- Salt to taste
Place the dressing and the chicken breast into a gallon size ziplock bag. Allow chicken to marinate in the refrigerator for 4-6 hours. Coat the bottom of a large saucepan with vegetable oil. Chop the onion and the cashews and place them into the oil. Stir occasionally while cutting the chicken breast into cubes. Place the chicken and pour the dressing that was left in the bag into the saucepan. Stir. Cover the pan and cook on medium heat, stirring occasionally, for 10 minutes. Stir in the broccoli, rice, and water. Cover and cook for an additional 10 minutes. Salt to taste.
If you wanted to, you could add water chestnuts and additional veggies to this recipe. Your imagination is the limit.