Cashew Chicken Stir-Fry

Bring 1 cup water and a pinch of salt to a boil in a small lidded pot. Once boiling, add rice and stir. Lower heat, reduce to a gentle simmer, and cover. Cook until tender, about 15 minutes. Remove from heat and let stand, covered, until meal is ready.

Put cashews in a large pan and place over medium-high heat. Toast, tossing often, until golden, 3-5 minutes. Transfer to a plate. Wipe out pan, then add sesame seeds. Return to medium-high heat and toast seeds, stirring often, until golden, 3-5 minutes. Transfer to another plate. Wipe out pan again.

Heat a large drizzle of oil in same pan over medium-high heat. Add carrots and 2 TBSP water. Cook, tossing, for 2-3 minutes. Add bok choy and cook, tossing, until just tender, 3-5 minutes. (TIP: Add a splash more water to speed up cooking.) Season with salt and pepper and transfer to another dish. Wipe out pan and heat another drizzle of oil in it over medium-high heat.

Add chicken to same pan and cook, tossing occasionally, until no longer pink, 5-7 minutes. Season with salt and pepper. Add to dish with veggies. Reduce heat under pan to medium low, then add ginger and 1 TBSP butter. Cook until fragrant, about 1 minute. Stir in soy sauce, honey, ½ cup water, and stock concentrate. Bring to a boil, then lower heat and reduce to a simmer. Cook until thickened, about 3 minutes. Season with salt and pepper.