• Before starting, preheat oven to 425°F. Wash and dry all produce. 
• Heat a medium pot over medium.
• While pot heats, peel, then mince or grate garlic.
• Using a strainer, rinse rice until water runs clear.
• When the pot is hot, add 1/2 tbsp (1 tbsp) oil, rice and garlic. Cook for 1 min, stirring often, until fragrant.
• Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Stir to combine. Bring to a boil over high. Once boiling, reduce heat to low.
• Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.

• While rice cooks, core, then cut pepper into 1-inch pieces.
• Cut broccoli into bite-sized pieces.

• Heat a large non-stick pan over medium-high.
• While pan heats, pat chicken dry with paper towels. Season with salt and pepper. When hot, add 1/2 tbsp oil, then chicken. Pan-fry for 1-2 min per side until golden. (NOTE: Cook chicken in 2 batches for 4 servings, using 1/2 tbsp oil per batch.) 
• Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**

• While chicken roasts, heat the same pan over medium-high.
• When hot, add broccoli and 2 tbsp (1/4 cup) water. Cook for 2-3 min, stirring occasionally, until water is absorbed and broccoli begins to soften.
• Add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 4-5 min stirring often, until veggies are tender-crisp. Season with salt and pepper. Transfer veggies to a plate, then cover to keep warm.
• While veggies cook, to a medium bowl, whisk together hoisin sauce, soy sauce, cornstarch and 3/4 cup (1 1/2 cups) water.

• Add sauce mixture to the same pan (from step 4). Bring to a boil over medium. Cook for 1-2 min, whisking often, until sauce thickens slightly.

• Fluff rice with a fork.
• Thinly slice chicken.
• Divide rice between plates. 
• Top with veggies and chicken.
• Drizzle sauce over chicken or serve alongside.
• Sprinkle cashews over top. 
• Drizzle sriracha over top.

If you've opted to get chicken thighs, prep and sear in the same way the recipe instructs you to prep and sear chicken breasts.