Sesame-Cashew Chicken

Instructions

1. Prepare the ingredients & make the sauce

   • Wash and dry the fresh produce. • Cut the scallions into 2-inch pieces. • Peel the carrots; thinly slice on an angle. • Cut off and discard the stem ends of the snap peas; pull off the strings. • In a bowl, whisk together the soy glaze, vinegar, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. • Turn off the heat.

2. Cook the rice

   • Carefully rinse the rice until the water runs clear. • In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. • Heat to boiling on high. • Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. • Turn off the heat and fluff with a fork.

3. Cook the vegetables

   • Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. • Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. • Add the snap peas and scallion pieces; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. • Turn off the heat.

4. Cook the chicken

   • Pat the chicken dry with paper towels. • Place in a bowl and season with salt, pepper, and the five-spice powder; toss to coat. • In a large pan, heat a drizzle of olive oil on medium-high until hot. • Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. • Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. • Leaving any browned bits (or fond) in the pan, transfer to a plate.

5. Finish & serve your dish

   • To the pan of reserved fond, add the cooked vegetables and the cooked chicken and any accumulated juices; cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined and heated through. • Turn off the heat and stir in the sauce until combined and the chicken and vegetables are coated. • Serve the finished chicken and vegetables over the cooked rice. Enjoy!

6. Finish & serve your dish

   • To the pan of reserved fond, add the cooked vegetables and the cooked pork and any accumulated juices; cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined and heated through. • Turn off the heat and stir in the sauce until combined and the pork and vegetables are coated. • Garnish with the sesame seeds. Enjoy!