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!
- 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
- To make the chili jam: Place chili peppers, 2 tablespoons oil, red bell pepper, garlic, and shallots in a food processor. Pulse until smooth.
- 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.
- 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.
Adapted from: Authentic Thai Recipes by Periplus Mini Cookbooks
Forget Domino’s! This tasty Thai pizza has a very healthy cauliflower crust that’s to die for! It’s topped off with some of the best Thai ingredients that will make your mouth water. You’ll be begging for another slice! You might even eat the entire pie! Top it all off with cheese if you’d like – it’s really yummy. Scouts honor!
- 2 ½ bags frozen riced cauliflower (Trader Joe’s)
- ½ cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 2 eggs, beaten
- ¼ cup chopped fresh cilantro
- ¼ teaspoon red pepper flakes
- 1 teaspoon chopped garlic
- Salt and pepper to taste
- ½ cup all-natural peanut butter
- ¼ cup hoisin sauce
- 1 tablespoon rice vinegar
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons sambal oelek
- 1 teaspoon chopped garlic
- 1 teaspoon fresh ginger, minced
- 1 cup shredded chicken
- 1 cup fresh snow peas, halved
- ¼ cup shelled edamame
- ½ cup red and yellow bell peppers, thinly sliced
- 2 Thai chili peppers, sliced
- 1 cup fresh shiitake mushrooms, thinly sliced
- 1 cup bean sprouts
- ½ cup fresh cilantro, chopped
- ¼ cup green onions, sliced
- Preheat oven to 400 degrees. Cook cauliflower according to package directions in a microwave oven. Make sure most moisture is gone. Transfer to a large mixing bowl. Let cool.
- Stir in cheeses, eggs, cilantro, red pepper flakes, chopped garlic, salt and pepper. Combine well with cauliflower. On two large baking sheets lined with parchment paper, press and shape the mixture into two pizza crusts. Bake in the oven until lightly browned, about 20 minutes. Let cool. (You can make these ahead and put in the fridge, covered with plastic wrap.)
- Combine all ingredients in a blender or food processor and blend until smooth and creamy. (Add one tablespoon of water if sauce is too thick.)
- In a sauté pan, lightly sauté the snow peas, edamame, peppers, and mushrooms. Remove from heat and cool.
- Top both pizzas with first the peanut sauce and even amounts of chicken, the cooked veggie mix, bean sprouts, cilantro, and green onions. Bake in the oven for about 7-8 minutes until toppings are cooked through. When ready to serve, drizzle the top of the pizzas with remaining sauce and fresh cilantro.
Sambal oelek can be found at specialty Asian markets and some local grocery stores.
California Pizza Kitchen and Allrecipes.com
One day, when I was feeling very lazy, I picked up a prepared meal in the Whole Foods meat department. It happened to be very tasty and inspired me to recreate it with my own twist. So, here it is — my version of Crispy Coconut Chicken Breasts! It’s both crunchy and tender with tremendous flavor in the crust. Serve it with a side of Spicy Fennel and Broccoli Slaw and you have a light, delicious, home-made meal!
- ½ cup Panko bread crumbs
- ½ cup unsweetened shredded coconut
- 1 teaspoon ground coriander
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ⅛ teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon curry powder
- 1 teaspoon onion powder
- ½ teaspoon Kosher salt
- ¼ teaspoon coarse black pepper
- 1 large egg
- 1 large egg white
- 4 skinless, boneless chicken breasts, slightly pounded
- 1 tablespoon canola oil
- Cooking spray to grease
- Fresh cilantro, chopped
- 1 sectioned lemon for each plate
- Preheat oven to 400 degrees. In a medium shallow dish, combine panko crumbs, shredded coconut, and all spices. Mix well. In another shallow dish, whisk together egg and egg white.
- Generously salt & pepper each chicken breast on both sides. Dredge each chicken breast into egg, then dip each piece into panko bread crumb mixture, shaking off the excess. Heat an oven-proof skillet with canola oil on medium high. Brown chicken on both sides in pan for about 3 minutes. Remove from stove. Lightly spray the tops of chicken with cooking spray.
- Place pan with chicken in the oven. Bake in the middle rack for 20-25 minutes until crispy and golden. When ready, immediately plate and top with chopped cilantro and squeeze of lemon juice. Serve with a side of Spicy Fennel and Broccoli Slaw.
Inspired by Whole Foods Thai Curry Chicken Cutlets.