This chicken can be served on it's own, on top of a salad, or over rice. I tried it each way, and honestly couldn't pick a favorite, I loved it each way! 
Ingredients - 2 tbsp sriracha
- 2 tbsp chili paste
- ¼ cup gluten free soy sauce
- ¼ cup honey
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice
- 2 tsp fresh garlic (crushed)
- 1 tsp fresh ginger (grated)
- 1 lb. boneless, skinless chicken breasts (sliced into small strips)
- 2 cups cashews
Set ¼ cup of the sauce aside. Add the chicken to the remaining sauce. 
Place in the refrigerator to marinate for 15 minutes. Place the cashews in a food processor and blend into a fine crumb consistency. 
Remove the chicken from the refrigerator and dredge in the crushed cashews. 
Place the breaded chicken on a wire rack on top of a baking sheet. 
Place in the oven to bake for 30-35 minutes. 
Remember that ¼ cup of sauce you set aside? Yup, that's for serving on the side and dipping these delicious little bites into! 
Gluten Free Option: This recipe is gluten free.Source: http://ladiesblog.net/crispy-thai-cashew-chicken.html
