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20 Minute Honey Garlic Cashew Chicken with Coconut Noodles
5 minutes
15 minutes
6
Steps
- 1. Cook the rice noodles according to package directions.
- 2. In a glass jar, whisk together 4 tablespoons soy sauce, the mango jam, and honey.
- 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.
- 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.
- 4. Divide the noodles between bowls and spoon the chicken over. Serve with basil, mango, and limes.
Originally published at halfbakedharvest.com. Reproduced for personal collection.
