Basil Cashew Chicken

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• Oyster sauce

  Ready-to-serve

  4 tbsp or 72g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger root

  Raw

  1 tbsp or 6g

• Serrano pepper

  Raw

  1 pepper or 6g

• Cashew nuts

  Nuts, raw

  2 oz or 57g

• Basil

  Fresh

  2 cup leaves, whole or 48g

• Mangos

  Raw

  1 fruit without refuse or 207g

Directions

1. Cook the rice according to the package instructions.
2. Combine the chicken with oyster sauce and soy sauce in a bowl and marinate for 10 minutes.
3. Heat a large skillet or wok over medium heat. Add half of the sesame oil, then the garlic, ginger, and serrano pepper. Cook for 30 seconds until fragrant, being careful not to burn the garlic.
4. Increase the heat to medium-high, add remaining sesame oil and the marinated chicken. Stir-fry until cooked through to 165°F, about 5-7 minutes.
5. Stir in the cashews and cook for another minute. Remove from heat and stir in the Thai basil.
6. Serve the chicken over rice with fresh mango slices.