Chicken with Chili Jam & Cashews

Main, Poultry | June 13, 2016 | By

Wow! Close your eyes when you eat this dish and you’ll swear you’re at a Thai restaurant! Chicken and cashews have never tasted better together, and yet it’s so easy for you to make in your own kitchen! This dish is bursting with authentic Thai flavors. Round it out with a side of Jasmine rice and a nice cold beer. Ahhhh!

Chicken with Chili Jam & Cashews
 
Author:
Serves: 4
Ingredients
  • 3 to 4 Thai chili peppers, seeded and chopped
  • 4 tablespoons canola or vegetable oil (divided)
  • 1 medium red bell pepper, seeded and chopped
  • 1 tablespoon fresh garlic, roughly chopped
  • 1 medium shallot, roughly chopped
  • 1 tablespoon dark brown sugar
  • 2 tablespoons Tamarind paste
  • 1 pound boneless, skinless chicken breasts, cubed
  • 6 green onions, sliced about 1-inch
  • 1 tablespoon fish sauce
  • ⅓ cup roasted unsalted cashews
  • ½ cup fresh Thai basil leaves, or regular basil leaves
Instructions
  1. To make the chili jam: Place chili peppers, 2 tablespoons oil, red bell pepper, garlic, and shallots in a food processor. Pulse until smooth.
  2. Heat a wok over medium heat and add the chili mixture. Cook, stirring occasionally, for 10 minutes. Add in the sugar and tamarind paste and simmer for 10 minutes until the jam thickens. Remove from wok and set aside in a small bowl. Clean out the wok.
  3. Reheat the wok over high heat and add the remaining oil. Stir-fry the chicken until browned, about 3-5 minutes. Add to the wok the green onions, cashews, fish sauce, and 4 tablespoons of the chili jam. Stir together until fully incorporated. Stir fry another 2 minutes and top with the basil leaves. Toss. Serve with a side of Jasmine rice.
Notes
Tamarind paste can be found at select grocery stores like Whole Foods, and specialty Asian markets.

Adapted from: Authentic Thai Recipes by Periplus Mini Cookbooks

 

Grilled Miso Shrimp

This is a great summer grilling recipe using lemongrass sticks as skewers for extra tangy flavor! The shrimp cooks quickly and is so delish with a side of rice. Pair it with a great bottle of white wine and it’s simply perfection!

Grilled Miso Shrimp
 
Author:
Serves: 4
Ingredients
  • 4 lemongrass sticks
  • 3 tablespoons fresh lime juice
  • 2 tablespoons miso paste
  • 1 tablespoon canola oil
  • 1 tablespoon grated fresh ginger
  • 2 large garlic cloves, minced
  • 1 tablespoon honey
  • ½ teaspoon black pepper
  • 1 pound large shrimp, shelled and deveined, tail intact
  • ½ cup mayonnaise
  • 1 tablespoon sambal oelek
  • Chopped fresh cilantro for garnish
  • Lemon wedges for garnish
  • 2 cups cooked rice
Instructions
  1. Peel several outer layers of the lemongrass sticks and cut off the tops in a sharp angle. Set aside.
  2. Heat a grill or preheat a stove-top grill pan. In a bowl, whisk 2 tablespoons of the lime juice with the miso paste, oil, ginger, garlic, honey, and pepper. Add the shrimp and toss to coat. Let marinate for 5 minutes. Thread the shrimp onto the lemongrass sticks and reserve leftover marinade.
  3. Grill the shrimp over moderately high heat until pink and cooked through, about 5 minutes. Heat leftover marinade in a small saucepan.
  4. In a small bowl, whisk the mayonnaise with the sambal oelek and the remaining 1 tablespoon of lime juice. When ready to serve, drizzle remaining marinade on top of shrimp and garnish with cilantro and lemon wedges. Serve with the sambal oelek mayonnaise and a side of cooked rice.
Notes
Adapted from Food & Wine. Sambal oelek can be found in specialty Asian markets and select grocery stores.

 

Cauliflower Kimchi Fried Rice

Don’t shy away from Asian fried rice because you think it’s too fattening! This super healthy version will have you asking for extra helpings! It’s made with riced cauliflower instead of rice, but you wouldn’t know the difference. The unique Kimchi flavoring gives it a nice zest, and the addition of pancetta elevates the flavor even more! This recipe is great as a side dish or as an entree. Dig in fellow foodies!

Cauliflower Kimchi Fried Rice
 
Author:
Serves: 4
Ingredients
  • Cooking spray (canola or vegetable)
  • ½ cup pancetta, finely diced
  • 1 tablespoon sesame oil
  • 2 eggs, beaten
  • ½ small onion, finely diced
  • 2 garlic cloves, minced
  • 2 carrots, peeled and finely diced
  • 1 cup roughly chopped kimchi
  • 2 tablespoons kimchi juice, or to taste
  • 1 12 oz. package frozen riced cauliflower
  • ½ cup frozen edamame
  • 3 tablespoons soy sauce, or more to taste
  • 5 green onions, diced and divided
  • Sesame seeds for garnish
Instructions
  1. Heat a large wok over medium heat and spray with cooking spray. Add the pancetta and cook until browned. Move pancetta aside to a small bowl.
  2. Add the sesame oil to the hot wok and sauté onions, garlic, and carrots, about 3 to 4 minutes, or until soft. Add in the chopped kimchi and kimchi juice. Cook another 3 minutes.
  3. Raise the heat to medium-high. Add the cauliflower “rice” and edamame to the wok along with soy sauce. Break up the cauliflower with a spoon, cover and cook until well incorporated, around 5 to 6 minutes. Push the vegetable mixture to one side of the pan and add the beaten eggs and green onions to the empty side. Scramble eggs until cooked through. Add the pancetta back into the mixture.
  4. Taste, and adjust seasonings with more soy sauce or kimchi juice. Garnish with remaining green onions and sesame seeds.
Notes
Notes: You can purchase frozen riced cauliflower at Trader Joe’s and other select grocery stores. Kimchi can be found at your local grocery store in the produce section.

Adapted from: New York Times