Lunch: Chicken and Basil Rice Bowl with Cashews

Recipe by Laura Zapalowski Fresh basil perfumes the sauce in Chicken and Basil Rice Bowl with Cashews and makes a pretty garnish. You can substitute chopped unsalted peanuts for the cashews as well.

This recipe includes fertility superfoods such as:

Broccoli, Basil

Health and fertility benefits of Chicken and Basil Rice Bowl with Cashews

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 cup uncooked long-grain white rice
1/2 teaspoon grated lime rind
1 tablespoon canola oil, divided
1 teaspoon dark sesame oil
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
2 tablespoons lower-sodium soy sauce, divided
1 tablespoon minced fresh garlic
1 tablespoon minced peeled fresh ginger
1/2 teaspoon crushed red pepper
2 cups broccoli florets
1 medium red bell pepper, cut into 1-inch pieces
2/3 cup fat-free, lower-sodium chicken broth
2 teaspoons cornstarch
3/4 cup torn basil leaves, divided
2 tablespoons fresh lime juice
2 tablespoons unsalted cashews, chopped

Instructions

Cook rice according to package directions, omitting salt and fat. Fluff rice. Stir in lime rind.
Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons canola oil and sesame oil to pan; swirl to coat. Combine chicken, 1 tablespoon soy sauce, garlic, ginger, and crushed red pepper in a bowl; toss to coat. Add chicken mixture to pan; cook 6 minutes or until chicken begins to brown, stirring frequently. Remove chicken from pan. Add remaining 1 1/2 teaspoons canola oil to pan; swirl to coat. Add broccoli and bell pepper to pan; cook 3 minutes or until crisp-tender, stirring occasionally.
Combine remaining 1 tablespoon soy sauce, chicken broth, and cornstarch in a bowl. Add chicken mixture and broth mixture to pan. Bring to a boil; cook 2 minutes or until sauce begins to thicken, stirring occasionally. Add 1/2 cup basil to pan, stirring until basil wilts. Remove pan from heat; stir in lime juice. Spoon 1/2 cup rice mixture into each of 4 bowls; top each serving with about 1 1/2 cups chicken mixture. Sprinkle evenly with remaining 1/4 cup basil and chopped cashews.

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