Indonesian Chicken & Rice

Ingredients:

• 12 Chicken Breast Tenders, cut into halves (I used chicken breasts and cut into strips)

• 1 cup of Basmati Rice

• 1 green onion, chopped

• 2 tbsp olive oil, divided

• 1 tbsp soy sauce

• 1/4 tsp garlic powder

• 1/4 cup cashews, chopped (optional)

Prep:

• Mix green onion, 1 tbsp oil, soy sauce and garlic powder in a Ziploc bag. Add chicken to bag, close bag and toss to coat well. Refrigerate for 10 minutes to let marinate.

Cook:

• Meanwhile, prepare the rice according to directions on package (a rice cooker works wonders with this recipe)

• Heat in large skillet heat remaining 1 tbsp oil over medium-high heat.

• Add chicken and sauté 10 - 15 minutes or until internal juices run clear. (Temp should read 170* if you insert a thermometer)

Serve:

• Serve chicken over cooked rice and garnish with additional green onions. You can garnish with cashews as well, if you desire.

Chill: Refrigerate leftovers immediately.

Prep Time: 10 minutes Cook Time: 25 minutes Makes 4 servings