Wednesday, September 23, 2009

Recipe of the Week: Cashew Nut Chicken

I LOVE this meal at the Thai restaurant in Tifton. I've tried and tried to find a recipe that re-creates it and this is the best I've come up with. We had it for supper on Monday night and it was excellent! I think I'll be adding carrots and onions next time to give it a little more!

1 cup jasmine rice
2 teaspoons peanut oil
1 tablespoon peeled and minced fresh ginger
3 cloves garlic, minced
1.25 pounds boneless, skinless chicken breasts, cut into small pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1.5 cups chicken broth
1/4 cup hoisin sauce (not hard to find - look in the Asian food)
1 tablespoon fresh lime juice
1 teaspoon lime zest
1 cup salted dry-roasted cashews

1. Cook the rice according to the package directions.
2. Heat the oil in a large skillet over medium heat.
3. Add the ginger and garlic and cook, stirring, for 1 minute.
4. Add the chicken and cook, stirring, until browned on all sides, about 5 minutes.
5. Add the salt and pepper to coat.
6. Add the broth, hoisin sauce, lime juice, and zest and bring to a simmer.
7. Partially cover the pan and simmer until the chicken is cooked through, 8 to 10 minutes.
8. Chop cashews. (This is a bit tricky - buy the halves and pieces and just use those.)
9. Serve the chicken mixture over the rice and top with cashews.

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