Friday, June 20, 2014

Thai Basil Cashew Chicken

2 TBS low sodium soy sauce
fresh juice of one lime
2 tsp honey
1 TBS corn starch

2 TBS olive oil
1.25 lb chicken breast, cubed

1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 hot pepper (jalapeno, serrano or thai), minced

1/2 c roasted, unsalted cashews

1/4 c fresh Thai basil leaves

Combine soy sauce, lime juice, honey, and corn starch in small ceramic bowl, set aside.

Heat oil in Dutch oven or wok; add chicken & saute until no longer pink and any juice has cooked off. Add onion, garlic & peppers & saute until onion becomes translucent. Stir in cashews & cook until heated through (about 5 minutes), stirring frequently. Pour in sauce mixture, thoroughly combine; cook until thick & bubbly. Quickly stir in Thai basil leaves, cook briefly until wilted.

Serve over Jasmine rice.