Spicy Thai Chicken with Warm Jicama–Orange Salad and Cashew-Lime Sauce | Sunbasket
Some like it hot . . . and some like it hotter. In this Thai-inspired dish, we dial up the heat by slathering juicy chicken thighs with our blazing red curry paste and serving them with a refreshing...
Ingredients
- Chicken options:
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 2 tablespoons red curry paste
- 1 wedge organic Savoy or other cabbage (about ½ pound)
- ½ pound organic jicama
- 1 organic orange
- 4 or 5 sprigs organic fresh mint
- Sunbasket cashew-lime glaze (cashew butter - lime juice - coconut aminos - toasted sesame oil - garlic - sambal oelek - ginger)
- 3 ounces organic shredded carrots
- 2 tablespoons lime juice
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