Name: Thai Cashew Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Soy sauce - ¼ cup; Fish sauce - ¼ cup; Hot pepper sauce - 1 ½ tablespoons; Garlic, minced - 3 cloves; Minced fresh ginger root - 1 tablespoon; Skinless, boneless chicken breast halves - cut into thin strips - 4; Dry jasmine rice - 1 cup; Water - 2 cups; Sesame oil - 1 tablespoon; Brown sugar - 3 tablespoons; Onion, quartered then sliced - 1 small; Water - ¾ cup; Creamy peanut butter - 3 tablespoons; Unsalted cashew nuts - 1 cup

Ingredients for - Thai Cashew Chicken

1. Soy sauce ¼ cup

2. Fish sauce ¼ cup

3. Hot pepper sauce 1 ½ tablespoons

4. Garlic, minced 3 cloves

5. Minced fresh ginger root 1 tablespoon

6. Skinless, boneless chicken breast halves - cut into thin strips 4

7. Dry jasmine rice 1 cup

8. Water 2 cups

9. Sesame oil 1 tablespoon

10. Brown sugar 3 tablespoons

11. Onion, quartered then sliced 1 small

12. Water ¾ cup

13. Creamy peanut butter 3 tablespoons

14. Unsalted cashew nuts 1 cup

How to cook deliciously - Thai Cashew Chicken

1 . Stage

In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.

2 . Stage

In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.

3 . Stage

Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.

4 . Stage

Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.