I have had this recipe on my to-make list for months now. I’m so glad I finally got around to making it. Oooo yum! Brian says this is his new favorite meal. He’d eat it every week if I agreed. It’s so simple and delicious.
Thai Cashew Chicken
Ingredients
- 1 lb boneless, skinless chicken breast or thighs diced and patted dry
- 2 red/yellow/orange bell peppers diced
- 4 cloves garlic minced
- 1 tsp dried ginger
- 1/4 tsp red pepper flakes
- 3/4 cup chicken or vegetable broth
- 4 1/2 tsp soy sauce low sodium
- 1 1/2 tsp cornstarch
- 1/2 cup roasted whole cashews
- 1 bunch scallions diced
- white or brown rice, for serving prepared
Instructions
- Chop the scallions, keeping the green and white parts separated.
- Chop the bell pepper, garlic and ginger and set combine with the white ends of scallions, then set aside.
- Heat the oil in a large pan over medium heat.
- Add the chicken to the pan and cook through, until no longer pink in the center.
- Remove the chicken from the pan and transfer to a plate. Set aside.
- Add the bell peppers and scallion whites to the pan and cook until the bell pepper is tender.
- Add the garlic and sauté for one minute, or until fragrant.
- Add the red pepper flakes and ginger and toss to combine.
- Combine the soy sauce, chicken broth, and corn starch to a medium bowl, then pour over the vegetables.
- Add the chicken, cashews, and green portion of scallions to the pan and mix together.
- Serve over rice.
Kerstin
October 12, 2012 at 10:41 pmLooks SO super flavorful! Now I'm craving take out!