lime-chicken rice bowl with cashews

Lime-Chicken Rice Bowl with Cashews

Ingredients
1 ½ cup uncooked brown rice
grated lime rind from 1 lime
2 tablespoon olive oil, divided
4 tablespoons low-sodium soy sauce, divided
1 teaspoon minced fresh garlic
¼ teaspoon ground ginger
       {or 1 tablespoon minced peeled fresh ginger}
¼ teaspoon crushed red pepper
3 chicken breasts halves cut into 1-inch pieces
3 cups broccoli florets cut into pieces
1 large red bell pepper, cut into 1-inch pieces
14 oz fat-free, lower-sodium chicken broth
1 tablespoon cornstarch
fresh lime juice from one line
1 tablespoon sesame seeds toasted
½ cup unsalted cashews, chopped
1 ½ cup torn baby spinach leaves

Preparation
1. Cook rice according to package directions.
2. Combine chicken, 2 tablespoons soy sauce, garlic, ginger, and crushed red pepper in a bowl; toss to coat.
3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add chicken mixture to pan; cook 6 minutes or until chicken begins to brown, stirring frequently. Remove chicken from pan.
4. Add remaining 1 tablespoon olive oil to pan; swirl to coat. Add broccoli and bell pepper to pan; cook 4 minutes or until crisp-tender, stirring occasionally.
5. Combine remaining 2 tablespoon soy sauce, chicken broth, and cornstarch in a bowl.
6. Add chicken mixture to pan with vegetables. Add broth mixture and bring to a simmer; cook 3 minutes or until sauce begins to thicken, stirring occasionally.
7. Stir in lime juice, sesame seeds and chopped cashews. Add 1 cup baby spinach to pan, stirring until spinach wilts. Remove pan from heat.
8. Fluff rice. Stir in lime rind.
9. Spoon rice mixture into each of 4 bowls; top each serving with chicken mixture.