Chicken, Mushroom, Broccoli & Cashew Stir-Fry over Rice

Directions

1. Rinse the jasmine rice under cold water using a colander, then drain and transfer it to a small saucepan. Add water and salt, then bring to a boil over high heat.
2. Once boiling, stir, cover, and turn the heat to low. Let the rice cook until the liquid is absorbed, about 15–18 minutes, then keep it covered off the heat for 5 minutes.
3. Wash and dry the bell pepper, trim and seed it, and cut into medium pieces. In a separate medium bowl, combine the peppers with broccoli and mushrooms and set aside.
4. Preheat a nonstick skillet over high heat.
5. Pat the chicken thighs dry, cut into bite-sized pieces, and lightly dust with cornstarch and salt on both sides.
6. When the skillet is hot, drizzle in oil to coat the bottom, add the chicken, and cook until golden and nearly cooked through, 3–4 minutes, stirring occasionally.
7. Add the vegetables to the skillet, cover, and cook until just tender, about 4–5 minutes, stirring once or twice.
8. On a clean cutting board, roughly chop the cashews.
9. Stir in the stir-fry sauce and cook until heated through, 1–2 minutes more. Remove from heat and keep covered.
10. To serve, divide the rice and the stir-fry between bowls and sprinkle with cashews.