Whisk soy, rice vinegar and apricot preserves in a small bowl ... Working in two batches, toss in chicken and stir-fry until lightly golden brown and cooked through, about 4 - 6 minutes.

Since cooking brown rice from scratch can take upwards of 45 ... Cook an additional 2 to 3 minutes. Prepare the apricot sauce: Remove meat, pat lightly with paper towels to remove excess oil ...

Cashew butter can ... to the plate with the puffed rice and let cool. Divide the arugula among four salad bowls. Top each bowl with one-quarter each of the brown or wild rice, cabbage, carrot ...

Sprinkle the remaining 2 tablespoons of oil over the rice and toss gently. Add the onion-apricot mixture and toss to combine. Cover the pan with foil and bake for another 10 minutes. Taste and ...

One of my favorite orders: an arugula salad with crispy puffed rice, vegetables and a protein drizzled with a spicy cashew dressing ... I used cooked brown rice (so much easier to find and ...

Get the recipe: Sweetgreen-Style Crispy Rice Bowl With Spicy Cashew Dressing Since then ... I used cooked brown rice (so much easier to find and quicker to cook than wild rice).