• Before starting, wash and dry all produce.
• Using a strainer, rinse rice until water runs clear.
• To a medium pot, add rice, broth concentrate, half the garlic salt and 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high heat. 
• Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. 
• Remove the pot from heat. Set aside, still covered.

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Cut green onion whites into 1/2-inch pieces. Thinly slice green onion greens. Keep green and white parts separate.

• Heat a large non-stick pan over medium.
• When hot, add cashews to the dry pan. Toast for 5-6 min, stirring occasionally, until golden. (TIP: Keep your eye on cashews so they don't burn.) 
• Transfer to a plate.

• Heat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 4-5 min, breaking up chicken into smaller pieces, until no pink remains.** Season with pepper and remaining garlic salt.
• Meanwhile, to a small bowl, add hoisin sauce, soy sauce, half the cornstarch (use all for 4 servings) and 1/3 cup (2/3 cup) water. Stir until cornstarch dissolves.

• To the pan with chicken, add peppers, zucchini and green onion whites. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
• Add Szechuan sauce mixture. Cook for 1-2 min, stirring often, until sauce thickens slightly. (TIP: Add 1-2 tbsp water if sauce gets too thick.) Season with pepper, to taste.
• Add half the cashews, then toss to combine.

• To the pot with rice, add half the green onion greens and 1 tbsp (2 tbsp) butter, then fluff rice with a fork until butter melts.
• Divide rice between plates. Top with chicken and veggies.
• Sprinkle remaining green onions and remaining cashews over top.

If you've opted to get chicken, prep and cook in the same way the recipe instructs you to prep and cook pork.**