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:

1. Toast the cashew nuts on a dry pan and put them aside
2. Put in 2 tsp of coconut oil and let the pan get warm
3. Add the chopped garlic and let it sit while you stir for a few minutes
4. Add the chicken pieces and let the chicken get almost fully cooked
5. Add the chopped red onion and let it fry for another minute
6. Then add oyster sauce, fish sauce, pepper, and salt – leave for a couple of minutes
7. Mix in red bell pepper and pineapple and let it sit for 2-5 minutes
8. Wrap it up by adding the spring onion
9. Serve with cauliflower rice, quinoa, bulgur, or rice
10. 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