The Lechasseurs' Recipes

Only the "keepers"

Thai Basil Sesame Cashew Chicken with Coconut Rice


3 tablespoons sesame or extra virgin olive oil
1/4 cup plus 1 tablespoon honey
1/2 cup raw cashews
1/2 teaspoon chili powder
1/2 teaspoon turmeric
zest of 1 lime
1 pound boneless skinless chicken thighs or breasts, thinly sliced
1 tablespoon corn starch or flour
black pepper
1/2 cup low sodium soy sauce or tamari
1 tablespoons fish sauce
1-2 tablespoons chili paste (sambal oelek)
2 tablespoons ketchup
2 tablespoons raw sesame seeds
4 cloves garlic, minced or grated
1 inch fresh ginger, grated
2 red or orange bell peppers, thinly sliced
1 cup fresh Thai or regular basil, roughly torn

steamed white or brown rice, for serving (coconut rice in notes)


1. To make the cashews. Heat 1 tablespoon oil, 1 tablespoon honey, the cashews, chili, powder, and turmeric in a large skillet over medium heat. Cook until lightly toasted 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. Set aside.
2. In a medium bowl, toss together the chicken, cornstarch, and a pinch of black pepper.
3. To make the sauce. Combine the remaining 1/4 cup honey, the soy sauce, fish sauce, chili paste, ketchup, and sesame seeds.
4. Wipe the skillet clean. Heat the remaining 2 tablespoons of oil over medium heat. When the oil shimmers, add the chicken and brown all over, until it becomes crispy, about 5 minutes. Add the garlic, ginger, and peppers, cook another 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.
5. Remove from the heat and stir in the basil. Serve the chicken and sauce over bowls of rice. Top with cashews, additional basil, and cucumbers, if desired. Enjoy!

Coconut Rice: Combine 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup basmati rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered for another 15-20 minutes (don't take any peeks inside!). Remove the lid and fluff the rice with a fork.