Step 1

Measure brown rice into a fine mesh strainer and rinse well with water. 

Step 2

Add brown rice, 2 ¾ cups chicken broth and salt to a wide, shallow pot with a tight-fitting lid. 

Step 3

Bring to a boil, uncovered. Once boiling, cover, reduce heat to low and simmer for 30 minutes.

Step 4

Turn the heat off and let the cooked rice rest for 10 minutes, covered. Then remove the lid and fluff with a fork. Set aside

Step 5

While the rice cooks, make the sauce by combining all ingredients in a small saucepan. 

Step 6

Cook over medium heat until slightly thickened. Remove from heat and set aside.

Step 7

(These can be made days in advance and stored in an air-tight container). 

Step 8

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

Step 9

In a medium size bowl stir together the honey and sea salt. Add cashews and toss to coat. 

Step 10

Sprinkle with crushed red pepper flakes. Pour cashews out into an even layer on the baking sheet.

Step 11

Bake for 7 minutes. Remove from oven and toss gently with a spatula. Return to oven for 7 more minutes. Allow to cool.

Step 12

Heat olive oil in a large saute pan or wok over medium high heat. 

Step 13

Season chicken with salt and pepper on both sides. Cook, only turning once while cooking, until golden on both sides and cooked through (about 3-4 minutes on each side). Remove to a plate to rest. 

Step 14

Add chopped bell peppers and 2 chopped green onions to the skillet. 

Step 15

Saute over medium high heat for 2-3 minutes. Chop the chicken and return it to the pan.

Step 16

Pour the sauce over everything and toss to combine.

Step 17

Serve over brown rice with honey roasted cashews and the remaining green onion sprinkled on top.