Thai Lime & Chili Cashew Chicken

This is it.  It was the only meal I made this last week.  But it tasted so good!  Sometimes, I think food tastes even better than it really is when you are dining with the ones you love most!

I actually had my camera battery charged and managed to take a picture before our "date night" dinner.  Since the lighting is fading quicker...food pictures may look a bit less enticing...and on the flip side...imperfections and burned edges will be much easier to disguise with dark shadows!

Thai Lime & Chile Chicken

6 boneless, skinless chicken breasts, cubed into bite-sized pieces

2 tablespoons sesame oil

1 tablespoon white wine

1 1/2 teaspoons dry chili pepper

1 1/2 teaspoons powdered ginger...fresh is really good, too

2 teaspoons soy sauce

2 garlic cloves, minced

1 tablespoon chicken base

2 tablespoons olive oil


1 small bunch of green onions, chopped

2 cups of THAI LIME & CHILI CASHEWS {Trader Joe's}


Cornstarch Mix:    Add 1 tablespoon cornstarch to 2 tablespoons COLD water and mix until the cornstarch is dissolved and looks like milk.  :}  Set aside.

*Let chicken marinade in sesame oil, wine, spices, soy sauce, ginger and chicken base for a while...if time allows.  If not, just mix it all together and set aside.

*Heat oil in wok or in large frying pan.  Add chicken and stir fry until the chicken is no longer pink.  Remove from heat and drain.

*Add back into your frying pan and add your cornstarch mix to thicken it a bit.  Add in the green onions and 2 cups of THAI LIME & CHILI CASHEWS!  Stir and serve over hot Jasmine rice.

Enjoy with Apple Cider, roasted acorn squash, apple slices and SNICKERDOODLE ICE CREAM...OR hot chamomile tea with a hint of sugar.  :}

Shared with Stone Gable

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