Spicy Thai Chicken with Warm Jicama–Orange Salad and Cashew-Lime Sauce

Name: Spicy Thai Chicken with Warm Jicama–Orange Salad and Cashew-Lime Sauce
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

sunbasket.com

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...

View full recipe on sunbasket.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at sunbasket.com.

Share this recipe:

Cooking tools:

Paring knife
Chef's knife
Cutting board
Plate

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