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Chicken with Sweet Cashew Sauce

Prep Time 10 minutes
Servings 4 people

Ingredients

  • 4 chicken breasts cut into bite sized pieces
  • 2 tbsp Asian 5 spice or 3 tbsp ground turmeric, 1 tbsp ground ginger, and 1/2 tsp ground coriander
  • 8 green onion sliced
  • 6 garlic cloves roughly chopped
  • ½ cup (100g) soy sauce
  • 4 tbsp (60g) honey
  • 1 cup (225g) toasted cashews can be substituted with peanuts or almonds
  • 1 bunch cilantro chopped
  • sesame oil can be substituted with peanut oil, canola oil, or vegetable oil
  • salt and pepper to taste
  • 4 cups cooked white rice
  • 1 head of Butterhead lettuce sliced

Instructions

Prepare the chicken

  1. Rinse the chicken breasts and pat them dry. With a sharp knife, cut the chicken into bite sized pieces and season them with the salt and pepper, ground turmeric, ground coriander, and ground ginger.
  2. In a large skillet, heat 2 tbsp of sesame oil, peanut oil, or vegetable oil. Place the chicken into the pan and cook on high heat for 5 minutes or until some of the chicken has browned. Stir the chicken around in the pan so that it is evenly coated with spices and evenly cooks. Allow the chicken to cook for another 5 minutes.

Prepare the vegetables

  1. While the chicken is cooking, slice the green onion (both the white and green parts) and roughly chop the garlic cloves. Place them into a medium mixing bowl along with the toasted cashews.

Prepare the sauce

  1. In a small bowl, combine the soy sauce and honey and stir until mixed.

Finish the dish

  1. Turn the heat down to medium and add the green onion, garlic, and cashews to the skillet. Stir thoroughly and cook for 3 minutes. Add the soy sauce and honey mixture to the skillet and stir everything together.
  2. Cook for another 3 to 5 minutes, stirring occasionally until the sauce has thickened.
  3. Serve the chicken and sweet cashew sauce on top of cooked white rice and sliced lettuce.