This cashew chicken skillet is an easy, one-pan meal with lots of fresh basil flavor and a quick savory sweet sauce that’s perfect over some rice.
Remember how I bragged about selling our house in 3 weeks back in September and saying how it was crazy because real estate transactions never really go that smoothly?
Yeah, well it’s true, they don’t. Our buyer ended up apparently lying to the bank on his pre-approval and not telling them his employment status changed mid-year so that when we were 2 weeks out from the supposed closing date, he couldn’t actually get a mortgage commitment once they realized he didn’t have 2 years of tax returns at his current position and the whole thing fell through.
Of course this is after the $150 extra radon test we did and the $565 well test our town mandates for anyone selling a house. Neither of which our lawyer was able to pull out of this guy’s deposit.
Besides the money, the fact that we have a signed contract on another house and the little detail of me going out and buying a non-returnable $4,500 oven for that house and its kitchen remodel that doesn’t seem like it’s going to happen now, we sold half our furniture and packed up half our house in preparation for this move.
So my house is now slightly reminiscent of a college dorm or a really nice crack den, depending how you look at it.
The best part is that it’s back on the market, and we’ve had showings with it in this state. Of course these people have no idea that the house was “sold” and that’s why it’s half empty and my foyer decoration now consists of a mirror on the wall and an AeroGarden ULTRA below it.
Because the dining room table set up as a food photography studio wasn’t weird enough…
I feel like I should have a disclaimer taped to the front door “please don’t judge my house, I’m a food blogger and we sold half our furniture when we thought our house was sold.
I do love fresh herbs but they aren’t normally my foyer display of choice”.
But in reality, I just answer the door, let them in, leave with Ginger and attempt not to make eye contact when they’re leaving.
While I’d really love my foyer table back, who can argue with the abundance of fresh basil in December though?
In 30 days, it went from freshly planted seeds to usable herbs and it probably would’ve been a lot quicker if I had realized the light should’ve been moved down when they were first planted (directions…ha, who reads them anyway?).
There were tips almost every day and reminders when to add water and nutrients. It’s pretty much fool proof and a heck of a lot easier than selling a house!
With my basil plants I decided to make a cashew chicken skillet.
Kind of like takeout but with lots of fresh herbs. It’s an easy one-pan meal ready in minutes with tons of freshness from the different varieties of basil.
Apparently there are tomato plants for the AeroGarden too. If I can get my hands on those and not be forced to eat mealy tomatoes in the winter, I’ll be one happy camper!
- 1 pound chicken, cut into small cubes
- 1 clove garlic, minced
- 1/3 cup finely chopped red onion
- 2 tablespoons coconut oil
- 1 tablespoon fish sauce
- 1 tablespoon reduced sodium soy sauce
- 1/2 tablespoon sweet chili sauce
- 1/2 tablespoon brown sugar
- Splash of water
- 1/2 cup packed Thai basil leaves, roughly chopped
- 1/4 cup packed lemon basil leaves, roughly chopped
- 2/3 cup roasted unsalted cashews
- In a large skillet heat the coconut oil over medium-high heat.
- Once hot, add the garlic and onions and cook for 1 minute.
- Add the chicken and cook until all sides turn white.
- Mix the fish sauce, soy sauce, chili sauce, brown sugar and water in a small bowl.
- Add the sauce mixture to the skillet along with the basil leaves.
- Stir to combine and cook for 1-2 minutes until the sauce thickens.
- Add the cashews, toss to combine and turn off heat.
- Serve with cooked rice
This post is sponsored by Kitchen PLAY and AeroGarden. As always, all opinions are 100% my own.