Saturday, March 23, 2013

Cashew Chicken with Sugar Snap Peas

This is my attempt to make Oriental food at home.  I really liked the flavor of this dish and it was 6 generous servings.  I didn’t add salt or MSG (I think the soy sauce made it salty enough).  I got this recipe from Kevin at “Closet Cooking”.
  • 8 chicken tenders or 2 boneless, skinless chicken breasts
  • 2 T. olive oil
  • 2 T. peanut butter
  • ¼ C. soy sauce
  • 1 lime, juiced and zest
  • 4 garlic cloves, minced
  • 1 T. fresh ginger, grated
  • 2 T. brown sugar
  • 1 T. chili sauce
  • 2 t. sesame oil
  • ¼ C. cilantro, chopped
  • ½ C. cashews
  • 4 green onions, chopped
  • 1 lb. Sugar Snap Peas
  1. Cut all fat, skin, or tendons from the chicken and cut into 1 inch cubes.
  2. Heat olive oil in a skillet over medium heat.
  3. Add the chicken and sauté until cooked through about 5 – 6 minutes.
  4. Mix the peanut butter, soy sauce, lime juice, lime zest, garlic, ginger, brown sugar, chili sauce, and sesame oil in a bowl.
  5. Pour the mixture over the chicken and toss to coat. 
  6. Add the cilantro, cashews, green onions and Sugar Snap Peas and cook for 2 minutes.
  7. Serve over rice.
Tips and Tricks:
  • I used Sambal chili sauce but you can use Chili Garlic Sauce as well.
  • The Sugar Snap Peas and cilantro are not necessary ingredients, but they both give the dish a great flavor.

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