Thai Cashew Chicken

INGREDIENTS

¼ cup soy sauce
¼ cup fish sauce
1 ½ tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 skinless, boneless chicken breast halves - cut into thin strips
1/4 cup dry jasmine rice
3 tablespoons water
3/4 teaspoon sesame oil
1 tablespoon and 1/4 teaspoon brown sugar
1/4 small onion, quartered then sliced
3 tablespoons water
2-1/4 teaspoons creamy peanut butter
1/4 cup unsalted cashew nuts

RECIPE PREPARATION

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.

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

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.

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.

Nutrition
Calories- 337kcal, Carbohydrates- 9g, Protein- 26g, Fat- 23g, Saturated Fat- 3g, Cholesterol- 55mg, Sodium- 628mg, Fiber- 1g, Sugar- 4g

Comments

Dragon Noodles

INGREDIENTS FOR THE NOODLES 1 tbsp. vegetable oil 3 boneless skinless chicken breasts 2 tsp. garlic powder 1 tsp. cayenne Kosher salt Freshly ground black pepper 3 cloves garlic, minced 1/4 c. thinly sliced green onions 1 red bell pepper, chopped 1 large carrot, cut into matchsticks 1 large zucchini, cut into half-moons 12 oz. cooked lo mein noodles Freshly chopped cilantro, for garnish FOR THE SAUCE 1/3 c. low-sodium sauce Juice of 1/2 lime 2 tbsp. chili garlic sauce (or Sriracha) 1 tbsp. creamy peanut butter 2 tbsp. low-sodium chicken broth RECIPE PREPARATION In a large skillet over medium heat, heat oil. Add chicken and season with garlic powder, cayenne, salt, and pepper. Cook until golden, 8 minutes, then flip and season the other side and cook 8 minutes more. Set aside to let rest 10 minutes, then cut into bite-size pieces. Add garlic and green onions to the skillet and cook until fragrant, 1 minute. Add bell pepper, carrots, and zucchini and cook...

Buddha Noodles

INGREDIENTS 12 oz. package udon noodles 3 tbsp. smooth peanut butter 3 tbsp. soy sauce 2 tbsp. sesame oil 1 tbsp. honey 1 tbsp. lime juice 1 clove garlic, minced 2 c. Shredded chicken 2 c. broccoli florets, steamed 2 avocados, thinly sliced 2 green onions, thinly sliced 1 tsp. sesame seeds RECIPE PREPARATION In a large pot of salted boiling water, cook noodles according to package instructions. Drain noodles and rinse with cold water to cool. Return noodles to saucepan. Add peanut butter, soy sauce, sesame oil, honey, lime juice, and garlic. Stir until sauce is creamy and noodles are fully coated. If the sauce is too loose, turn heat to low and cook until the sauce has thickened, about 1 minute. Divide noodles between bowls. Top each serving with chicken, broccoli, avocado, and green onions. Garnish with sesame seeds and serve warm or at room temperature.

Ginger Sesame Beef

INGREDIENTS 1 lb. skirt steak, thinly sliced into 1/4" strips kosher salt Freshly ground black pepper 3 tbsp. cornstarch 1 tsp. plus 1 tbsp. canola oil, divided 1 lb. green beans, trimmed 3 cloves garlic, minced 3" piece of ginger, peeled and grated 1/4 c. soy sauce 1 tbsp. rice wine vinegar 3 tbsp. sugar 2 green onions, chopped 1 tbsp. sesame seeds RECIPE PREPARATION Place beef in a large mixing bowl and pat dry with paper towels. Season with salt and pepper, toss with cornstarch until well coated and set aside. In a large skillet over medium-high heat, drizzle 1 teaspoon oil and cook green beans 1 minute. Add 2 tablespoons water and cover with a lid to steam, 1 minute more. Transfer green beans to a plate and discard any excess water. Return skillet to high heat and add remaining tablespoon oil. When the oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Reduce to medium heat and add garlic, ginger, soy ...

Recipes of the world

Search This Blog