Yummy Mummy Recipe: Thai Cashew Chicken

Now that we’re into the warmer weather (YIPPEE!!!) it’s nice to have recipes that are lighter and don’t require you firing up the oven & heating up the house. A girlfriend of mine sent me this recipe and after making a few tweaks and came up with my own version. I hope your family loves it as much as mine! (PS- this is a great slow cooker idea for you busy Mamas wanting to come home to dinner ready to go! Just pop in on low for 6- 8 hours.)
Yummy Mummy Recipe: Thai Peanut Chicken
Ingredients:
Skinless chicken thighs (I find bone- in are juicier)
1/4 cup cashew butter (you can make your own by whipping up 1 cup of raw cashews with a tablespoon of coconut oil in a food processor; add a pinch of salt if you like)
4 cloves garlic, minced
1 inch piece of ginger, minced
2 tbsp honey
2 tsbp rice vinegar
2 tsp sesame oil
2 tbsp soy sauce
1/2 tsp cayenne pepper
1/4 cup fresh cilantro, chopped
Instructions:
1. Preheat oven to 375 degrees
2. Combine all ingredients except chicken & cilantro in a blender or food processor
3. Place chicken in a baking dish & cover with sauce; cook for approx. 30 minutes
4. Garnish with fresh cilantro & enjoy!
Serve over rice or egg noodles

Image Source: Yummy Mummy Club

June posts sponsored by Cutie Pie Boutique
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