I don’t think I will make this with fresh basil next time, as I thought
it was a bit too over powering. Perhaps I just don’t like basil?
INGREDIENTS
2 Chicken breasts (boneless/skinless)
1 large red bell pepper, thinly sliced
2 tbsp extra virgin olive oil
3 tbsp minced peeled fresh ginger
3 large garlic cloves (I just mince them with the garlic press), or you can finely chop them
1/8 cup soy sauce
2 tbsp fresh lime juice
¾ tsp dried crushed red pepper
1 handful of baby spinach leaves
1/3 cup chopped fresh basil
1/3 cup lightly salted cashews
DIRECTIONS
- Heat oil in pan over high heat.
- Add your cooked chopped chicken breasts (into cubes or strips)
- Add bell peppers, ginger, and garlic
- Sauté until peppers just begin to soften, about 2 minutes
- Add the soy sauce, lime juice and red pepper flakes
- Toss to blend, about 1 minute
- Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition.
- Mix in basil. Season with salt and pepper. Sprinkle cashews over entire dish.
- Serve with basmati rice!
Prep time: 10 minutes | Serves 3 | Cook time: 20 minutes | READY IN 30 MINUTES!
4 Comments
I love spicey Thai cashew and shrimp so I am sure I would like this too. I just may get motivated to attempt to make it at home instead of dining out at my fave Thai place!
Oh my gosh… this looks amazing. I suddenly started salivating. *drool* Now I’m hungry! I’m going to try this soon.
This is going on the to make list, such a great meal for fall!
Wow! This looks amazing.It’s so delicious and colorful looking.I have copied the recipe and am planning to make this soon.Thanks for sharing this recipe.I already love it.