Thai Basil Chicken with Cashews & Mango

Serving: 3-4 Entrée servings

INGREDIENTS

• 1 tablespoon peanut oil
• 1 pound ground chicken
• black pepper
• 4 cloves garlic, minced or grated
• 1 inch fresh ginger, grated
• 1.5 red bell peppers, chopped
• 1/2 cup raw cashews
• 1/2 cup low sodium soy sauce or tamari
• 2 tablespoons fish sauce
• 1 tablespoon of honey
• 2 tablespoons chili paste (sambal oelek)
• 1 cup fresh basil, roughly torn
• 1/4 cup fresh mint, roughly torn
• steamed white or brown rice, for serving
• 1 mango, thinly sliced

PREPARATION

1. Heat the oil in a large skillet over medium heat. When the oil shimmers, add the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the garlic, ginger, peppers, and cashews, cook another 2-3 minutes, until the garlic is fragrant. Pour in the soy sauce, fish sauce, chili paste, and honey. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 5-8 minutes.

2. Remove from the heat and stir in the basil and mint.

3. Serve the chicken and sauce over bowls of rice. Top with mangos and additional basil. Enjoy!