Spicy Cashew Chicken

  • Yield 4 servings


1/2 cup cashews, halved, lightly toasted
4 tablespoons canola oil
1 pound boneless skinless chicken breasts, cut into small bite size pieces, about 1' square
1 lemon, juiced
2 cups basmati rice
3 1/2 cups chicken broth
2 bay leaves
4 tablespoons plus
1 tablespoon curry powder
1/2 teaspoon paprika
1 1/2 teaspoons salt
pinch of ground black pepper
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cinnamon
3/4 cup chopped scallions, white and tender green parts
2 tablespoons fish sauce
2 tablespoons seasoned rice wine vinegar
1/2 cup cilantro, coarsely chopped
1 cup diced mango


  1. Preheat broiler. Toss chicken with half of the lemon juice. Refrigerate for 15 minutes.
  2. Prepare rice: In a large glass bowl, combine the rice, chicken broth, and bay leaf. Cover with plastic wrap; use a fork to puncture several small vent holes. Microwave on high for five minutes. Reduce the microwave’s power to 50 percent, then microwave for an additional 20 minutes. Let rice stand for five minutes. Remove plastic cover and fluff rice with fork, then replace plastic and let stand. In a small bowl combine 2 tablespoons of the oil with the curry powder, paprika, 1 teaspoon of salt, black pepper, and the remaining lemon juice. Stir mixture together to form a paste. Remove chicken from refrigerator and thread pieces onto skewers. Brush 2/3 of the mixture evenly onto both sides of the chicken skewers, and place onto a broiling pan. Place pan 6 inches from heat and broil for four minutes. Remove from heat, and flip the skewers. Brush evenly with the remaining mixture. Return to broiler for four minutes more. Remove chicken from heat, take pieces off skewers, and set aside. In a large pan over medium heat, add the remaining 2 tablespoons of oil. When oil is hot but not smoking, add the ginger, garlic, crushed red pepper, and cinnamon to pan. Saute until ingredients are softened and well combined, about 2 minutes. Add the scallions and saute for 2 more minutes. Sprinkle the remaining 1/2 teaspoon of salt into the pan. Remove from heat. Stir in the rice, fish sauce, and vinegar to the pan. Add chicken pieces. Stir in cilantro, mango, and cashews. Serves 4.



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