Spicy Thai Chicken with Toasted Cashews

Don’t be put off by the long list of ingredients - most of them are ready-prepared sauces and pastes and they make this fragrant dish easy to pull together for a quick weeknight meal.
Ingredients
- 700 g Waitoa boneless skinless chicken breast
- 2 tbsp cornflour
- ¼ tsp salt
- 2 tbsp vegetable oil
- 1 shallot thinly sliced
- 2 red capsicum thinly sliced
- 1 tsp Gourmet Garden lemongrass paste
- 1 tsp Gourmet Garden chilli paste
- 1 tsp Gourmet Garden garlic paste
- 1 tsp Gourmet Garden ginger paste
- ½ cup smooth peanut butter
- 1 tin Trident coconut milk 400ml
- ¾ cup chicken stock
- 1 tbsp mama san soy sauce
- 1 tbsp fish sauce
- 1 tbsp honey
- 2 limes juiced
- ½ cup FreshLife cashews toasted
- 4 spring onions thinly sliced
- 1 handful Superb Herb coriander leaves
- 2 limes cut into wedges
- Cooked rice for serving
Instructions
- Cut the chicken into bite sized pieces. Place in a bowl and toss well with the cornflour and salt.
- Heat a heavy pan over medium heat and add the oil. Once hot, add the chicken. Cook the chicken for about 3 minutes per side, until browned. Transfer to a plate.
- Add the shallots and capsicum. Saute for about 8 minutes until tender, stirring often.
- Bruise the lemongrass with the back of a knife and add it to the pan, along with the chilli, garlic, and ginger. Cook for a few more minutes.
- Stir in the peanut butter, coconut milk, and chicken stock. Mix well and bring to a simmer. Add the chicken back to the skillet. Simmer on a low heat for 10 minutes, or until the chicken is cooked through.
- Stir in the soy sauce, fish sauce, and honey. Simmer for another 2 minutes, then remove from the heat and stir in the lime juice.
- Serve the peanut chicken over rice. Top with the cashews, spring onions, and coriander leaves. Serve with lime wedges on the side to squeeze over the top.
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