This Thai Basil Chicken with Coconut Rice dish is inspired by @halfbakedharvest and is topped with deliciously addicting salted chili lime cashews. Every bite is saucy, sweet, spicy, and with a hint of basil. You can find the recipe below.
Ingredients:
– 3 tbsp of olive oil
– 1/2 cup raw cashews
– 1 tsp chili powder
– 1 tsp turmeric
– zest of 1 lime
– Chicken breast 2 sheets
– 1 tbsp cornstarch
– 1 tbsp of flour
– 1/4 cup + tbsp of honey
– 1/3 cup of low sodium soy sauce
– 1 tsp chili paste
– 1 tbsp of ketchup
– 1/3 cup sesame seeds
– 1 tbsp of garlic
– 3 tbsp ginger
– Thai basil
– Coconut milk (1 can)
– Steamed white rice
Directions:
- To make the cashews. Heat 1 tbsp oil, 1 tbsp honey, the cashews, chili powder, and turmeric in a large skillet over medium heat. Cook until lightly roasted and caramelized, 3-4 minutes. Watch closely. Spoon the cashews out of the skillet onto a parchment-lined plate. Sprinkle with lime zest and salt.
- In a medium bowl, toss together the chicken, cornstarch, and a pinch of black pepper.
- To make the sauce. Combine the remaining 1/4 cup honey, the soy sauce, chili paste, ketchup, and sesame seeds.
- Wipe the skillet clean. Heat the remaining 2 tbsp of oil over medium heat. When the oil shimmers, add the chicken, and cook for minutes, until it becomes crispy and well cooked.
- Add in the garlic, ginger, cook for 2-3 minutes, until the garlic is fragrant.
- Pour in the sauce and bring to a boil over medium-high heat. Cook until the sauce coats the chicken, about 5 minutes.
- Remove from the heat and stir in the basil. Serve the chicken and sauce over bowls of rice. Top with cashews, enjoy!
Happy Spoon 