Cashew Thai Chicken

More Thai Chicken Stuff!(!!)
What can I say… We love Asian/ Thai-inspired food at home. Most of the time it is just so easy and always carry a high nutritional value through protein and vegetables. Also, Asian inspired food tend to be very good at eating the colours of the rainbow, which I live by. Read more about my thoughts on that here.
For the past 6 months my boyfriend has worked evenings on Tuesdays. This means that he is off work at 10.15 pm, which leaves little time for us to see each other. I have the good old 8am – 4pm kind-of-job, and thus I work when he is home, and he works when I come home. I made a conscious choice a while back and decided to cook dinner on Tuesdays, and bring it to him. If we couldn’t eat together at home, at least I could bring him decent food! Luckily he only works 2.2km away from our apartment, and I get to combine eating with training and seeing him (win/ win/ win). A typical Tuesday dinner could be this dish. The recipe here is for 2 people, and can be supplemented with your choice of either rice, wild rice, bulgur, quinoa, or cauliflower rice. I will leave that decision up to you. We are suckers for bulgur, and so 90% of the time that is our choice. This recipe is one of those you can find many places online, and I did not come up with it myself.
The Goodies:
- 325 gr chicken breast cut in bite size pieces
- 35 gr cashew nuts
- 1 red bell pepper chopped fine
- 1 can of pineapple (you need about 5 slices cut in pieces)
- 1 red onion chopped fine
- 3 garlic cloves chopped fine
- 1 bundle of spring onions (you need 3 cut in 2 cm size pieces)
- Coconut oil for frying
- 1/2 dl oyster sauce
- 1-2 tbsp fish sauce
- White pepper and salt
The How:
- Toast the cashew nuts on a dry pan and put them aside
- Put in 2 tsp of coconut oil and let the pan get warm
- Add the chopped garlic and let it sit while you stir for a few minutes
- Add the chicken pieces and let the chicken get almost fully cooked
- Add the chopped red onion and let it fry for another minute
- Then add oyster sauce, fish sauce, pepper, and salt – leave for a couple of minutes
- Mix in red bell pepper and pineapple and let it sit for 2-5 minutes
- Wrap it up by adding the spring onion
- Serve with cauliflower rice, quinoa, bulgur, or rice
- Enjoy 🙂
I hope you enjoy the dish as much as we do. We had this yesterday (Tuesday), and it was our last meal I had to bring to my boyfriend’s work. Next week he is back at school for a couple of years, which I am thrilled about. I may have to force myself to work out at another time then, but I guess I can live with that. I am trying to say that this dish goes really well for meal preparing. It is easy to make, and easy to store in the fridge in containers for 2-3 days. Anyone who is into meal preparing should try this one out – delicious and nutritious! My guess is that most Thai dishes that are not soups are great for meal prep inspiration. Let me know how you get on.
♡ NKN