MACADAMIA CRUSTED MAHI SALAD
Tender Mahi Mahi with a crispy, crunchy macadamia nut crust served over a delightfully fresh salad dressed in a simple vinaigrette. This versatile salad recipe is a great way to use up whatever fresh veggies...
THAI CASHEW CHICKEN
Jason Glover
2
5 minutes
15 minutes
This traditional Thai Cashew Chicken is delicious, healthy, and so simple to throw together! Tender chicken, veggies, and crunchy cashews in a sweet yet slightly spicy sauce. Takes about 20 minutes, start to finish, making it a perfect weeknight meal!
Ingredients
2 oz boneless chicken breast or thigh, cut into chunks
1-2 cloves garlic, minced
1 large dried red chili, chopped
2 baby corn, cut into pieces
1 spring onion, cut into 1” pieces
¼ of an onion, halved
¼ of a carrot, sliced
2 tbsp roasted cashews
2 tbsp oil
¼ cup sauce (Ingredients below)
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1 tbsp sugar
½ tbsp fish sauce
1 tbsp soy sauce
1 tbsp oyster sauce
½ tsp Thai chili paste
½ tsp freshly ground pepper
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Directions
- Begin by whisking all ingredients for the sauce together in a small bowl until smooth. Set aside until ready to use.
- Heat the oil, garlic, and dried chile in a wok over medium heat until fragrant. Add the chicken pieces and stir until cooked through.
- Stir in the baby corn, onion, carrot, and sauce. Continue cooking and stirring until the vegetables are tender.
- Add the spring onion and roasted cashews. Mix well and remove from heat.
- Serve over rice, if desired. Enjoy!
