The nutty Asian

Ingredients

• · 1 & ½ cups long grain brown rice
• · 2 to 3 tablespoon oil
• · water to cover the rice
• · 2 skinless boneless chicken breasts
• · 1 – 12 ounce can vernor’s ginger ale
• · 2 tablespoons oil
• · 1 large carrot { diced }
• · 2 stalks of celery { diced }
• · 5 cloves roasted garlic & 2 cloves of raw
• · ½ red onion { sliced thin }
• · ½ white onions { sliced thin }
• · juice from the can of tomatoes
• · 3 good size pieces of roasted red peppers roughly chopped { i keep jars of this on hand }
• · 1 – 14.5 ounce can diced tomatoes { drained but do not discard the juice }
• · 1 – 12 ounce bag asian blend chopped cabbage blend
• · 1 – 8 ounce can water chestnuts { cut into match sticks }
• · 2 – 6.5 ounce jars kung pao sauce
• · 2 tablespoons water
• · 1 tablespoon soy sauce
• · 2 tablespoons sambal { or to taste } optional
• · chow mein noodles
• · 8 ounces of thai lime & chili cashews crushed {i got these at trader joes, if you can’t find these use regular cashews} optional

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