20 Minute Honey Garlic Cashew Chicken with Coconut Noodles

• 1 1/2 pounds boneless skinless chicken breasts, thinly sliced
• 5 tablespoons low-sodium soy sauce
• 3 tablespoons sesame oil
• 3 tablespoons mango or pineapple jam (or apricot preserves)
• 1-2 tablespoons honey
• 6 cloves garlic, finely chopped
• 1 tablespoon grated ginger
• 1/2-1 teaspoon red pepper flakes
• 1/2 cup raw cashews
• 1 cups fresh Thai basil or regular basil, roughly chopped
• 8 ounces rice noodles
• 1/3 cup canned coconut milk
• 1 mango, diced

lime wedges, for serving

1. 1. Cook the rice noodles according to package directions.
2. 2. In a glass jar, whisk together 4 tablespoons soy sauce, the mango jam, and honey.
3. 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.
4. 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.
5. 4. Divide the noodles between bowls and spoon the chicken over. Serve with basil, mango, and limes.