• In a small pot, combine rice, 3/4 cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 11/2 cups water.

• While rice cooks, wash and dry produce. • Cut broccoli florets into bite-size pieces, if necessary. • In a small bowl, whisk together half the cornstarch and 1/2 cup cold water until smooth. Whisk in sweet soy glaze, hoisin, and half the vinegar (we sent more). • Pat chicken* dry with paper towels, then season with garlic powder, salt, and pepper. • 4 SERVINGS: Use all the cornstarch, 1 cup water, and all the vinegar.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add broccoli and 2 tsp water. Cover and steam for 3 minutes. Uncover and cook, stirring occasionally, until broccoli is browned and tender, 3-5 minutes more. Season with salt and pepper. Remove from pan and set aside. • Add another drizzle of oil to pan. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • TIP: If needed, add a splash more water to the pan after steaming to help the broccoli soften.

• Pour sauce into pan with chicken. Bring to a simmer and cook, stirring, until thickened, 1-2 minutes. Turn off heat. Stir in broccoli and cashews until coated. Taste and season with salt and pepper. • Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. • Divide rice between bowls, top with stir-fry, and serve. • 4 SERVINGS: Use 2 TBSP butter.