Chicken, Bell Pepper & Cashew Stir-Fry over Rice

Directions

1. Rinse the rice under cold water using a strainer, then drain and place it in a small saucepan with water. Bring to a boil, then cover and reduce to a simmer until the liquid is absorbed and the rice is tender, about 15–18 minutes; remove from heat and let stand, still covered, for 5 minutes.
2. Meanwhile, rinse and dry the fresh produce. Peel and mince the ginger and garlic.
3. In a small bowl, whisk together soy sauce, toasted sesame oil, cornstarch, rice vinegar, and brown sugar to form a smooth sauce.
4. Seed and dice the bell peppers into medium pieces.
5. Cut the chicken thighs into 1/2-inch pieces.
6. Heat a large skillet over high heat, then swirl in a little oil to coat the bottom.
7. Add the chicken and stir-fry for 2–3 minutes; add the ginger, garlic, and bell peppers, continuing to cook and stirring often until the peppers begin to soften, about 2–3 more minutes.
8. Pour the prepared sauce into the skillet, reduce heat to medium-high, and cook, stirring often, until the sauce thickens, about 4–5 minutes.
9. Trim the green onions on a clean board and slice them into 1/4-inch pieces, then stir in the cashews and combine.