Ingredients:

• 1 1/2  to 2 pounds boneless, skinless chicken breasts,  cut into 1″ pieces
• 1/4 cup canola oil total
  • 1 tablespoon
  • 2 tablespoons
  • 1 tablespoon
• 2 teaspoons kosher salt total
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
• 1/2 teaspoon black pepper total
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon black pepper
• 2 teaspoons ground ginger
• 1 tablespoon crushed garlic
• 1 1/2 cups short-grain white rice, rinsed until water runs clear
• 1 3/4 cups chicken broth
• 1 (13.5-ounce) can full-fat coconut milk
• 1/2 cup roasted cashews, coarsely chopped
• 3 green onions, mostly white parts, thinly sliced (½ packed cup)
• Hot sauce, for serving (optional)

Instructions:

Step 1

• Heat oven to 375 degrees.
• Place chicken in a medium bowl with 1 tablespoon of oil.
• Stir until chicken is coated
• Sprinkle with 1 teaspoon of salt and ¼ teaspoon of pepper, and stir.

Step 2

• In a large Dutch oven, heat 2 tablespoons of the oil over medium.
• Working in two batches, brown chicken, stirring, until no
• longer pink, around 5 – 6 minutes per batch.
• Transfer to a plate.

Step 3

• Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds.
• Add rice and stir until evenly coated in the oil.
• Add broth, coconut milk, cashews, green onions and the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
• Stir to lift up any browned bits on the bottom of the pot.
• Add chicken on top, add any accumulated juices from the plate.
• Bring to a boil over high.

Step 4

• Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 30 – 35 minutes.
• Serve with hot sauce (optional).