Asian Chicken Salad with Cashew
A delicious dish with great flavor, we love Asian inspired chicken with a kick of Betsy’s Best. You could marinate chicken tenders placed on skewers and grill, or turn this into a vegetarian recipe and throw vegetables and tofu in the mix. A versatile recipe for everybody!
¼ C soy sauce
¼ C fish sauce
1 1/2 T hot pepper sauce
3 cloves garlic, minced
1 T minced fresh ginger root
4 skinless, boneless chicken breast halves cut into thin strips
1 T sesame oil
3 T brown sugar
1 small sliced onion
¾ C water
3 T Betsy’s Best Gourmet Peanut Butter, Seed Butter, Almond Butter, or Cashew Butter
1 cup chopped cashews
In a large bowl, mix together the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Add the chicken, make sure it's coated, and then marinate in the refrigerator for 2 hours.
Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved, then the onion, and cook about five minutes. Lift the chicken pieces from the marinade (saving the marinade mixture) and place into the skillet for about 10 minutes, or until evenly browned and the juice clear. Stir the reserved marinade and ¾ cup water into the skillet with the chicken and bring to a boil. Cook and stir for another 10 minutes. Blend in the Betsy’s Best and add chopped cashews.
Turn this into a stir-fry by adding vegetables and place over rice. Remove the red pepper sauce to reduce the heat.