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