- 1 of 3 Heat oil in a large skillet over medium-high heat. Season chicken with 1/4 tsp of the salt and the black pepper. Cook chicken 4 minutes per side. Remove to a plate.
- 2 of 3 Add onion to skillet and cook 3 minutes; add garlic and cook 1 minute. Stir in rice, broth, 2 cups water, garam masala, ginger and remaining 3/4 tsp salt. Scrape up any browned bits from bottom of skillet. Return chicken and any accumulated juices to skillet. Simmer on medium-low, covered, for 20 minutes or until all liquid is absorbed. Stir in peas and carrots; cook for an additional 5 minutes.
- 3 of 3 To serve, garnish with cilantro and cashews.
Servings Per Recipe: 6
Per Serving: 72 mg chol., 528 kcal cal., 29 g pro., 65 g carb., 16 g Fat, total, 4 g fiber, 661 mg sodium, 4 g sat. fat