What's Cookin' Tonight?

I got up early and worked out, which means I can head straight home from work to spend some QT with the furchild. I'm hoping for a quiet Friday at work since the morning started out so well! I even made time this morning to prep everything for dinner. I've recently been accused of not having food in the house, so I made a trip to Whole Foods on Wednesday and the refrigerator is full.

My sister recommended this recipe from Rachael Ray's first 30-Minute Meals cookbook. I'm adding a big handful of sugar snap peas and the chicken is marinating as we speak.

Cashew! God Bless You Chicken

1 box jasmine rice
1 pound of boneless, skinless chicken breast, diced
2 TB sesame oil, divided
2 cloves garlic, minced and mashed
2 TB rice wine, rice vinegar, dry sherry, or sake
A couple shakes of crushed red pepper
Black pepper, to taste
1 large carrot, peeled and diced into small cu bes
1 red bell pepper, seeded and diced
1 can (about 7 ounces) sliced water chestnuts, drained and coarsely chopped
3 TB Hoisin sauce
2 handfuls cashews
3 green onions, thinly sliced on an angle

Marinade chicken with 1 TB of the oil, the garlic, rice wine, red pepper, and black pepper.
Meanwhile, following directions on box, start the rice.
Heat the rest of the oil (1 TB) in a wok or large nonstick skillet over high heat until it smokes.
Add carrot and stir-fry for 2 or 3 minutes.
Add the coated chicken and cook another 3 or 4 minutes.
Toss in the bell pepper and chestnuts. Heat through for 1 minute. **If you would like the cashews a bit soft, add them now also.**
Add the Hoisin and toss to coat evenly.
Dump chicken out over a bed of jasmine rice and top with cashews and green onions.