Thai Cashew Chicken
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

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.