April 8th, 2012
Recipe Developed by Paula Bowman
Combine ginger, 2-tablespoons rice vinegar, 1-teaspoon salt and 1/2-teaspoon cornstarch in a large bowl and stir until cornstarch dissolves. Add chicken, toss until thoroughly coated and set aside for 10-15 minutes. In another bowl, combine 1/2-cup broth, remaining 1-tablespoon rice vinegar, soy sauce, sugar and remaining 1-teaspoon cornstarch, stir well and set aside.
Heat a large saucepan with a tight fitting lid, over medium heat. Add 1-tablespoon olive oil, rice, remaining 1-teaspoon salt and stir until coated, about 20 seconds. Add broth, stir well and bring just to a boil. Cover, reduce heat to low and simmer until most of liquid has been absorbed, about 10-12 minutes. Stir in coconut milk, cover and let sit for 5 minutes. Fluff with a fork and adjust seasoning, if necessary, before serving.
Meanwhile as rice cooks, heat a large nonstick skillet over medium-high heat and add 1-tablespoon oil. Working in batches, cook half of chicken mixture until golden brown and cooked through, about 4-5 minutes. Transfer chicken to a clean plate and set aside. Return skillet to heat, add remaining 1-tablespoon oil, and cook remaining chicken as before. Reduce heat if chicken is browning too quickly. Add garlic, green onions and cashews during last minute of cooking and stir frequently. Add reserved chicken and soy mixture and cook until sauce is bubbly and thickened, about 30 seconds. Serve chicken with coconut rice.