Home » BLOG » Cashew Lime Chicken

Cashew Lime Chicken

I made a new Robin Miller recipe last night. It was really good!! And really easy to make. I served it over Japanese buckwheat noodles (a new grain!). They were quite good too. The recipe says to serve over rice, but I think the noodles went better…a totally Asian dish.

Cashew Lime Chicken

1 cup jasmine or basmati rice
2 tsp. peanut oil (I used EVOO)
1 Tbsp. peeled and minced ginger (I just used a little ground ginger)
3 cloves garlic, minced
1 1/4 lbs. boneless, skinless chicken breasts, cut into 1″ chunks
1/2 tsp. salt (I would leave this out next time…plenty of salt from other ingredients)
1/4 tsp. pepper
1 1/2 cups reduced-sodium chicken broth
1/4 cup hoisin sauce
1 Tbsp. fresh lime juice
1 tsp. finely grated lime zest
1 cup salted dry-roasted cashews

Cook rice (or pasta) according to package directions.

Heat oil in large skillet over medium heat. Add the ginger and garlic and cook, stirring, for 1 min. Add the chicken and cook, stirring until browned on all sides, about 5 min. (I cooked it about 10 min.) Add the salt and pepper and stir to coat. Add the broth, hoisin sauce, lime juice and zest and bring to a simmer. Partially cover the pan and simmer until the chicken is cooked through and the sauce thickens, 8-10 min. (I had the pan uncovered for most of the time to really get the sauce to thicken). Chop the cashews.

Serve chicken mixture over rice and top with cashews.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

One comment

Leave a Reply

Your email address will not be published. Required fields are marked *