Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins | Servings: 4
A one of a kind summer meal that is made in one pan, no oven required. A quick, easy, and super delicious meal to enjoy all year round!
INGREDIENTS
3 tbsp sesame or extra virgin olive oil
1/4 c. plus 1 tablespoon honey
1/2 c. raw cashews
1/2 tsp chilli powder
1/2 tsp turmeric
zest of 1 lime
1 lb boneless skinless chicken thighs or breasts, thinly sliced
1 tbsp corn starch or flour
black pepper
1/2 c. low sodium soy sauce or tamari
1 tbsp fish sauce
1-2 tbsp chilli paste (sambal oelek)
2 tbsp ketchup
2 tbsp raw sesame seeds
4 cloves garlic, minced or grated
1” fresh ginger, grated
2 red or orange bell peppers, thinly sliced
1 c. fresh Thai or regular basil, roughly torn
steamed white or brown rice, for serving
How to make Thai basil sesame cashew chicken with coconut rice
Step 1:In a large skillet, heat a tbsp oil, honey, cashews, chilli powder, and turmeric over medium heat. Cook for about 3 to 4 minutes until the cashews are lightly toasted. Make sure to keep an eye on the cashews while cooking.
Step 2: Onto a parchment-lined plate, transfer the cashews, and sprinkle with lime zest and salt. Set aside.
Step 3: Toss the chicken, cornstarch, and a pinch of black pepper in a medium bowl.
Step 4: Combine the rest of the 1/4 cup honey, soy sauce, sauce, chilli paste, ketchup, and sesame seeds to make the sauce.
Step 5: Wipe clean the skillet. Heat the rest of the 2 tbsp oil over medium heat. When the oil is hot, add the chicken and cook for about 5 minutes until brown and crispy. Add in the garlic, ginger, and peppers and continue to cook for 2 to 3 minutes more until the garlic is aromatic. Pour in the sour. Bring to a boil over medium-high heat. Cook the sauce further until it coats the chicken. This takes about 5 minutes.
Step 6: Take away from heat and stir in the basil.
Step 7: Spoon the chicken with the sauce over rice and top with cashews, extra basil, and cucumbers. Enjoy!
NOTES:
To make the coconut rice, combine a can or 14 ounces of coconut milk with half a cup of water in a medium pot. Bring this to a boil after adding in a cup of basmati rice and a pinch of salt. Stir well, then decrease the heat to the lowest setting. Cook the rice for about 10 minutes. Turn the heat off and allow the rice to sit for 15 to 20 minutes, covered. Uncover and with a fork, fluff the rice.
Ingredients
- 3 tbsp sesame or extra virgin olive oil
- 1/4 c. plus 1 tablespoon honey
- 1/2 c. raw cashews
- 1/2 tsp chilli powder
- 1/2 tsp turmeric
- zest of 1 lime
- 1 lb boneless skinless chicken thighs or breasts, thinly sliced
- 1 tbsp corn starch or flour
- black pepper
- 1/2 c. low sodium soy sauce or tamari
- 1 tbsp fish sauce
- 1-2 tbsp chilli paste (sambal oelek)
- 2 tbsp ketchup
- 2 tbsp raw sesame seeds
- 4 cloves garlic, minced or grated
- 1” fresh ginger, grated
- 2 red or orange bell peppers, thinly sliced
- 1 c. fresh Thai or regular basil, roughly torn
- steamed white or brown rice, for serving
Instructions
Step 1:In a large skillet, heat a tbsp oil, honey, cashews, chilli powder, and turmeric over medium heat. Cook for about 3 to 4 minutes until the cashews are lightly toasted. Make sure to keep an eye on the cashews while cooking.
Step 2: Onto a parchment-lined plate, transfer the cashews, and sprinkle with lime zest and salt. Set aside.
Step 3: Toss the chicken, cornstarch, and a pinch of black pepper in a medium bowl.
Step 4: Combine the rest of the 1/4 cup honey, soy sauce, sauce, chilli paste, ketchup, and sesame seeds to make the sauce.
Step 5: Wipe clean the skillet. Heat the rest of the 2 tbsp oil over medium heat. When the oil is hot, add the chicken and cook for about 5 minutes until brown and crispy. Add in the garlic, ginger, and peppers and continue to cook for 2 to 3 minutes more until the garlic is aromatic. Pour in the sour. Bring to a boil over medium-high heat. Cook the sauce further until it coats the chicken. This takes about 5 minutes.
Step 6: Take away from heat and stir in the basil.
Step 7: Spoon the chicken with the sauce over rice and top with cashews, extra basil, and cucumbers. Enjoy!
Notes
To make the coconut rice, combine a can or 14 ounces of coconut milk with half a cup of water in a medium pot. Bring this to a boil after adding in a cup of basmati rice and a pinch of salt. Stir well, then decrease the heat to the lowest setting. Cook the rice for about 10 minutes. Turn the heat off and allow the rice to sit for 15 to 20 minutes, covered. Uncover and with a fork, fluff the rice.
