Last April I took a trip to Thailand and went to the most amazing cooking class in Chiang Mai. We started out by going to the local markets, choosing the most amazing fresh ingredients, and then heading back to the school to learn to cook some classic Thai dishes. One of my favorite dishes we made was Cashew Chicken, a spicy chicken dish that has a ton of flavor and just the right amount of spice.
Typically Cashew Chicken is made with Thai whiskey, palm sugar, and quite a bit of oil, so I have been playing with the recipe to lighten it up and utilize ingredients that are easier to find here. If you can find palm sugar, I recommend using it instead of the brown sugar since it has a deeper flavor. For serving it, I love serving it with rice, quinoa, or wrapped up in butter lettuce leaves.
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