Asian Chicken with Cashews
This could not be easier - in fact, it's a "microwaved" dinner (yes can you believe it?!) except for the rice.. , and it was really really good. I guess you could technically cook this on a skillet too but we thought we'd follow the recipe at least once. It reminded me of the cashew chicken dish I used to get from our favorite Thai place back in New England, except it didn't have mangoes in it like theirs did.. but.. I would definitely make this again, and most likely add that mango. :) My boyfriend though we should make this every night because it was so easy. ;)
Let me first say that, we only used two good sized chicken breasts, and it was plenty for the two of us, especially served with rice. We even had some leftovers. With that being said, we DID keep the rest of the ingredients the same, so I can't say how strong the flavors would be with 4 chicken breasts and the same amount of sauce.. because when we looked at ours, we actually thought the sauce looked a little skimpy, even with just two pieces. However, the flavor was amazing.
If we ever make this with 4 pieces of chicken, I think we'll double the sauce. Just keep that in mind. :)
Asian Chicken with Cashews
Prep: 10 minutes
Total: 20 minutes
Serves 4
Ingredients
2 tablespoons soy sauce
2 tablespoons fresh lime juice (from 1 lime), plus wedges for serving (optional)
1 teaspoon cornstarch
Ground pepper
1 red bell pepper (ribs and seeds removed), cut into strips [We used a pretty big one, more like the size of 2 smallish ones]
1 bunch scallions (about 6), cut into 2-inch lengths
3 garlic cloves, thinly sliced
1 piece fresh ginger (2 inches), peeled, thinly sliced, and cut into thin strips
4 boneless, skinless chicken breast halves (6 ounces each)
1/3 cup roasted cashews
Directions
In a 2 1/2-quart microwave-safe dish with a lid, stir together soy sauce, lime juice, and cornstarch; season with pepper. Add bell pepper, scallions, garlic, ginger, and chicken; toss to coat.
Cover, and microwave on high 8 to 10 minutes, turning chicken over halfway through. Thinly slice chicken crosswise. Transfer to serving plates, and top with vegetables and juices. Scatter with cashews, and serve with lime wedges, if desired.
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See? EASY! Excellent served with rice on the side. We'll be making this one again.
Let me first say that, we only used two good sized chicken breasts, and it was plenty for the two of us, especially served with rice. We even had some leftovers. With that being said, we DID keep the rest of the ingredients the same, so I can't say how strong the flavors would be with 4 chicken breasts and the same amount of sauce.. because when we looked at ours, we actually thought the sauce looked a little skimpy, even with just two pieces. However, the flavor was amazing.
If we ever make this with 4 pieces of chicken, I think we'll double the sauce. Just keep that in mind. :)
Asian Chicken with Cashews
Prep: 10 minutes
Total: 20 minutes
Serves 4
Ingredients
2 tablespoons soy sauce
2 tablespoons fresh lime juice (from 1 lime), plus wedges for serving (optional)
1 teaspoon cornstarch
Ground pepper
1 red bell pepper (ribs and seeds removed), cut into strips [We used a pretty big one, more like the size of 2 smallish ones]
1 bunch scallions (about 6), cut into 2-inch lengths
3 garlic cloves, thinly sliced
1 piece fresh ginger (2 inches), peeled, thinly sliced, and cut into thin strips
4 boneless, skinless chicken breast halves (6 ounces each)
1/3 cup roasted cashews
Directions
In a 2 1/2-quart microwave-safe dish with a lid, stir together soy sauce, lime juice, and cornstarch; season with pepper. Add bell pepper, scallions, garlic, ginger, and chicken; toss to coat.
Cover, and microwave on high 8 to 10 minutes, turning chicken over halfway through. Thinly slice chicken crosswise. Transfer to serving plates, and top with vegetables and juices. Scatter with cashews, and serve with lime wedges, if desired.
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See? EASY! Excellent served with rice on the side. We'll be making this one again.