Cashew Chicken

This recipe is from the original Rachel Ray 30-Minute Meals book. Just made it Wednesday for Adam - I make this alot because we love it!

1 box Jasmine Rice (I use 1 cup rice to 2 cups liquid (usually chicken stock) for 3 people)

1 lb. boneless, skinless, chicken breast, diced
Combine chicken in bowl with:
1 Tbl sesame oil
2 cloves garlic, minced and mashed
2 T. rice wine vinegar
a couple shakes crushed red pepper
Black pepper to taste
Set aside and let it hang out.

1 T. sesame oil
1 large carrot, peeled and diced into small cubes
1 red bell pepper, seeded and diced
1 can (7 oz) sliced water chestnuts, drained and coarsely chopped
3 heaping Tablespoon sized scoops of Hoisin Sauce
a couple handfuls of unsalted cashews (or lightly salted)
3 green onions, thinly sliced on an angle

Following directions on box, start rice. * I just boil my liquid and dump the rice in and stir, cover and simmer for 20 minutes then fluff and serve.

Heat oil in wok or large nonstick skillet over high heat until it smokes. Add carrot and stir-fry for 2 to 3 minutes. Add coated chicken and cook another 3 to 4 minutes. Toss in bell pepper and chestnuts. Heat through for 1 minute. Add the hoisin sauce and toss to coat evenly. Dump chicken out over a bed of jasmine rice and top with cashews and green onions. Feeds 4 well.