Hi all, I thought I’d share what I’m planning to make for dinner tonight:
Thai style coconut chicken with cashews.
I’ve made this before and boy is it delicious. The flavors burst in your mouth and you won’t believe that you actually prepared it! It seems like a professional dish from a restaurant! ENJOY!
2 boneless skinless, organic chicken breasts
1 tablespoon olive oil
1 tablespoon grated, fresh ginger
2 scallions, diced (the green and white parts)
3 tablespoons tamari
2 tablespoons maple syrup
1/3 cup unsweetened, organic coconut milk
1 cup finely ground cashews
1 tablespoon toasted sesame oil
Wash and prepare chicken, cutting off all the fat. Cut chicken into cubes – it’s easiest to do this with cooking scissors – set the chicken aside until ready to cook.
In a large skillet heat the olive oil on medium heat. Add the ginger and scallions stirring frequently so that it doesn’t burn. Let cook for 2 minutes then add the tamari, maple syrup, coconut milk and sesame oil. Stir together on medium heat and add the chicken cubes. Stir frequently until the chicken is cooked through. Lastly, add the chopped cashews for your topping and serve. This dish goes well with a plain grain of your choice. We love quinoa, brown rice and kasha (buckwheat). It’s always fun to experiment!
Cheers to any new cooking adventures you encounter in this meal.
