So today I thought I'd share with you the Thai Cashew Chicken recipe that I made for our friends over the weekend.
1 Tbs olive oil
1 large yellow onion, sliced thinly
1 of each: yellow, orange, and red pepper
3 Tbs ketchup
1 Tbs soy sauce
1/3 cup chicken broth
1 tsp white sugar
1 tsp thai garlic chili paste (or hot pepper sauce) or more to taste
3 boneless, skinless chicken breast halves
3 Tbs. creamy peanut butter
1/2 cup cashews
Heat oil in skillet
Cook onions and peppers until they start to get tender
Mix in ketchup, soy sauce, chicken broth, sugar, chili paste, and peanut butter
Add chicken to skillet and continue to cook and stir for 10 minutes
Mix in cashews before serving over Jasmine rice
A few things you want to keep in mind:
-You only want to cook the onions and peppers until they are starting to get soft. If you cook them until they are completely soft they will be a mushy mess by the time the chicken has been cooked.
-You also want to get the chicken breast in as soon after adding the sauce ingredients as possible or your sauce will dry out before your chicken is done. This happened to me and I ended up having to add more chicken broth to thin it out and I lost some of the flavor because of that.
-Make sure that you slice your chicken breast very thinly so that it will cook relatively quickly.
-Cooking this mixture is done best in a wok at a high temperature but you can do it in a regular pan if that's all you have. Might be a bit messier.
-If you're not a big pepper fan, you may want to use only half of each of the peppers as it is a lot of peppers and onions.
Give it a try and enjoy!