Weeknight style 20 Minute Honey Garlic Cashew Chicken and Coconut Noodles. The super-fast chicken bowl that looks restaurant-style, but tastes even better…and is healthier too! Quick-cooking chicken tossed in a sweet and spicy honey soy sauce with mango jam, cashews, and lots of fresh basil. Serve this chicken over creamy coconut rice noodles and top with plenty of lime juice. Every bite is spicy-sweet, and the cashews add a nice little crunch. It’s delicious, healthy, and so darn easy. Perfect for busy weeknights.
One of the questions I get asked most often is where I draw inspiration from. Unfortunately, the answer isn’t always that simple. I get inspiration from almost everything. The littlest things can inspire an entirely new idea. Maybe it’s a brother recommending his favoriteT-Bell菜单项。Or a pretty color palette that inspires everything from the recipe creation to the way I style the dish. Honestly, there are so many things, which is why I feel like I’ll never fully run out of new ideas. You just never know where new inspiration will come from.
But for today’s recipe? The inspiration was simple and so easily explainable. A couple of fresh Thai basil plants found at Whole Foods. Along with some pretty champagne mangos picked up there as well. Two, simple ingredients inspired this quick-cooking honey garlic cashew chicken. And while it’s simple, it’s so flavorful and fun too!
Since it’s such a quick dish, let’s jump into the details…
随着泰国罗勒是我的灵感来说，这只鸡中的口味是严重的泰国影响。我总是用面条开始。我喜欢使用vermicelli rice noodles，但你可以使用各种米粉甚至天使头发面食。根据包装方向烹饪它们，而这就是发生，开始准备鸡肉。当水煮沸时，你应该能够让一切准备和准备鸡。
接下来，排出那些面条并从鸡肉开始。对于酱汁，只有三种成分......低钠酱油（虽然我喜欢使用低钠Tamari - 但是有用），蜂蜜和甜蜜的芒果果酱。如果手头没有芒果或菠萝堵塞，请尝试使用杏子保留。芒果果酱是理想的，但杏子将在捏！
我抓住了我的mango-pineapple jam从小市场。我多年来一直与小市场合作。我喜欢他们为女人所做的所有令人难以置信的事情。他们是一个公平的贸易组织，支持需要有需要的妇女的扶贫机会。它们出售专属手工制作，道德采购，产品70多名女性领导的艺术家集团和社会企业。现在我痴迷于他们的新行jams and hot sauces。每个最后一次都是如此美味和美味，但用简单，真正的成分制作。小市场果酱实际上来自埃斯瓦蒂尼非洲的女性工匠！
While that’s happening, finish up the noodles
I toss them up in a hot pan full of sesame oil and garlic. Yes, noodles, oil, and garlic…but then add a touch of coconut milk for a little more sauce and additional creaminess. These are SO GOOD. A little unusual I guess, but so good.
By the time the noodles have cooked, the chicken should be done as well. The noodles are meant to be saucy, so once you toss them with the coconut sauce, be sure to serve them right away.
Spoon the noodles plus the sauce into bowls, then add the chicken. Finish each bowl off with a squeeze of fresh lime juice and Thai basil. Then, toss in some mango chunks too. Only if you’d like of course, but I wouldn’t skip them. I love mango…and spicy-sweet + fruity recipes are the best.
And most importantly, this is just a really delicious, fresh, flavorful, and healthy dinner that you can mix up any night of the week. You might even already have all of the ingredients on hand too!
Looking for more super fast dinner recipes, try these…
Lastly, if you make this 20 Minute Honey Garlic Cashew Chicken and Coconut Noodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me onInstagram！！通过食谱的照片看，你们都是我的最爱！
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
20.Minute Honey Garlic Cashew Chicken with Coconut Noodles
Sauteed chicken in a sweet and spicy honey soy sauce, with mango jam, cashews, and fresh basil!
1。Cook the rice noodles according to package directions.
3.。In a large skillet over medium-high, cook 2 tablespoons oil, 4 cloves garlic, the ginger, and red pepper flakes until fragrant, 30 seconds. Add the chicken and 1 tablespoon soy sauce, cook 5 minutes until lightly caramelized. Stir in the cashews. Add the honey-soy sauce and cook until the sauce glazes the chicken and is cooked through, about 5 minutes. Remove from the heat and stir in the basil.
3.。Meanwhile, set a medium skillet over medium heat. Add 1 tablespoon sesame oil and 1-2 cloves garlic. Cook 1 to 2 minutes, until golden. Stir in the coconut milk, cook 3 minutes until warmed through. Remove from the heat and toss the noodles with the sauce.