Thai Cashew Chicken
This Thai-ins
pired dish is easy to make, and the end result is mouth-wateringly delicious!
6 boneless, skinless chicken breast halves
½ cup sugar
3 tablespoons salt
8 cups water
½ cup butter, melted
1 large sweet onion, chopped
half a red bell pepper, finely diced
2 tablespoons each peanut oil and butter
⅔ cup cashew butter
⅔ cup mild honey
2 tablespoons lemon juice
1¾ cup chicken stock
½ cup Asian chili sauce or to taste (optional)
½ cup chopped cashews
Equipment: Large pot
Shallow baking tin
Natural gas cooktop and oven
Serves 6 to 8
First, make a brine in which the chicken will soak. Mix the sugar and salt with 2 cups water in a large saucepan and bring to a boil. Remove from the heat, stir until the sugar and salt are dissolved, and let cool to room temperature. Mix in the remaining 6 cups water. Place the chicken breast halves in a large non-reactive container (glass or stainless steel) and pour the brine solution over the chicken. Cover and refrigerate 3 hours.
Preheat the oven to 450 degrees. Line the baking tin with foil. Pat the chicken breast halves dry with paper towels, dip them in the melted butter, and place on the baking tin. Roast in the oven for 20-25 minutes or until barely done. Remove from the oven.
Melt the two tablespoons butter in a large pot along with the peanut oil. Add the onion and bell pepper and gently saute over medium low heat until the onions are translucent. Meanwhile, mix together the cashew butter, honey, and lemon juice. Add to the cooked onion mixture along with the chicken stock; stir until smooth. Add salt if needed and the chili sauce. Bring to a simmer and cook for 5 minutes.
Slice the chicken breasts into half-inch slices and add to the sauce along with the chopped cashews. Heat until the chicken is heated through and serve over Asian noodles.