Thai Chicken with Cashews

Level of Difficulty: Easy
Serves: 4

This is an easy quick recipe for a healthy meal when you don't feel like cooking. It is also a good fool proof date night meal. It takes me less than 20 minutes to prepare and you can share the chopping with your date.

Thai Chicken with Cashews

It can be served over rice or noodles. I used Broken Jasmine Rice in the picture above. The broken Jasmine Rice has a consistency closer to sticky rice than regular Jasmine Rice. Jasmine rice enhances the flavor profile of this dish. 

When serving over rice noodles, I add the noodles to the pan to soak-up all the flavor from the pan.

Makes ~4 servings where each one has approximately:

205 Calories, 9g Carbs, 5g Fat, 28g Protein

Thai Chicken with Cashews

1 pound	Boneless, Skinless Chicken Breast
1 t	Fresh Ground Black Pepper
3 Cloves	Garlic
1	Thai Bird Chili, or Serrano Chili
1/2 T	Peanut or Canola Oil
1 t	GF Soy Sauce
1 T	Fish Sauce
4 T	Sweet Red Chili Sauce
2 cups	Fresh Basil
2 T	Roasted Cashews

Directions:

1. Slice the Chicken into ~1 inch cubes or stir fry strips and sprinkle with the black pepper.

Tip: Check your local meat department, sometimes the chicken cut into stir fry strips is the same price as chicken breasts.  

2. Finely chop the Garlic and Thai Bird Chili. The Chili is very hot, so wash your hands after chopping.

3. Heat the oil in large skillet or wok over medium-high heat.




4. Add the chopped garlic and Chilies to the pan.  Cook for ~2 minutes, be careful not to burn the Garlic. 




5. Add the Chicken and cook till brown, ~3-4 minutes.  

6. Add the Soy, Fish and Sweet Red Chili sauces. Cook till the chicken is cooked all the way through, ~3-4 minutes . 




7. Add the basil and cook till wilted. 

Tip: If you are serving with rice noodles, you can add them at the same time. The noodles soak-up all the wonderful flavor of the drippings in the pan.

5. Serve over rice or rice noodles and sprinkle the cashews on top.

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This will keep for several days in the refrigerator till ready to serve. I usually cook the rice ahead of time and have it in the freezer, or cook it in a rice cooker while I am preparing the dish. 

Brand Recommendations:

Here are the Gluten Free Brands I use to make this recipe:

• A Taste of Thai - Sweet Red Chili Sauce 
• Kikkoman Gluten Free Soy Sauce (It must say Gluten Free on the bottle)

Please post your experience with this recipe in the comments... and is it worth the calories?