Spicy Cashew Chicken

Some like it hot!! But if you don't, no worries this one is flexible.

Time: 30 minutes

Serves: 2-4 (idk how much you eat okay!!)

Ingredients:

2 lbs chicken breast or boneless chicken thighs (approx, doesn't need to be exactly 2 lbs)

8 oz french green beans (about 2 cups, this is the size of the bag I buy)

1 cup rice (uncooked)

1/3 cup coconut cream

Sauce:

1 tablespoon soy sauce

1 tablespoon rice vinegar

2 tablespoons gochujang or other red chili paste

2 tablespoons cashew butter

1 teaspoon honey

1 teaspoon sesame oil

1 tablespoon freshly grated ginger

2 garlic cloves, grated or minced

1 lime, juiced

For serving:

2 green onions, thinly sliced

extra cilantro

lime wedges

Instructions:

Cook the rice according to package instructions or however you're most comfortable cooking rice. Set aside but keep it warm.
Cut the chicken into bite sized pieces. Cut the green beans in half (rinse if needed). Mix the sauce ingredients in a small bowl.
Add a couple tablespoons of oil (olive, avocado, or coconut) to a large skillet over medium heat. Add in the chicken and season with salt, pepper, and crushed red pepper or paprika.
Cook until chicken is no longer pink on the outside then add in the sauce and stir. Once the sauce is fragrant, add in green beans and coconut cream and stir to mix. Add a splash of water to the sauce bowl (about 1/2 cup) and then pour that in and mix. Cover over medium low heat for 5 minutes.
After 5 minutes, turn the heat off. Taste and adjust seasoning if needed (more salt, more spice). If you want it to be soupier, add more water or chicken stock. If you want it to thicken up, bring to a low simmer for a few minutes.
Mix in cilantro and you're ready to serve! Serve in bowls with rice. Top with green onion, cilantro, and whatever else feels right.

Make it your own:

Let me know how you like it and what adjustments worked for you!!