I have seen a few recipes that use a spicy peanut butter sauce that have sounded pretty tasty. Since I had just invested in a jar of cashew butter I though it would be nice to try making a cashew butter sauce. I was aiming for a tasty cashew butter sauce with a nice balance of sweet, salty, tart and spicy. I decided to use the cashew butter sauce on some chicken. Of course I had to add an herb and since I was already going with some Asian flavours I decided to throw in some cilantro. The dish came together really quickly and easily. The cashew butter chicken turned out really good! The sauce was nice and creamy and flavourful. I first had the cashew butter chicken on a simple salad but I made enough to have leftovers so that I could try it in a pasta and on some rice.
Cashew Butter Chicken
- 2 teaspoons olive oil
- 1 pound chicken (cut into bite sized pieces)
- 1 tablespoon cashew butter
- 2 tablespoons soy sauce (gluten free for gluten free)
- 1 lime (juice and zest)
- 2 cloves garlic (grated)
- 2 teaspoons ginger (grated)
- 1 tablespoon brown sugar
- 2 teaspoons chili sauce
- 1 teaspoon sesame oil
- 1/4 cup cilantro (chopped)
- 1/4 cup cashews
- 2 green onions (chopped)
- Heat the oil in a pan.
- Add the chicken and saute until cooked, about 4-7 minutes.
- Mix the cashew butter, soy sauce, lime juice, lime zest, garlic, ginger, brown sugar, chili sauce and sesame oil in a bowl.
- Toss the chicken and cilantro in the cashew butter sauce to coat.
- Serve on salad, rice or pasta and garnish with cashews and green onions.