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Sticky Soy Chicken & Cashews

August 2, 2017

Last week's newsletter included utterly delicious - and unashamedly decadent - secrets to producing ultimate Mars Bar Squares and Chocolate Crunch Cookies.

"I hope your next newsletter will feature a more calorie-conscious recipe," remarked a sensibly slim shopper sternly.  

Especially for this careful cook - and anyone else wanting quick 'n easy, figure-friendly, summer inspiration - comes this favorite Sticky Soy Chicken & Cashew dish.

Assembling the recipe takes mere minutes, cooking time is minimal, and you receive a huge flavor return on effort invested.

Serve with basil leaves - this is the secret ingredient to success here - and a scattering of crunchy, toasted cashews. 

Because cutting calories needn't mean sacrificing taste.

 

 

500g chicken breasts, scored*
1 teaspoon (5 ml) crushed garlic
1 teaspoon (5 ml) grated ginger
2 tablespoons (30 ml) Kiddush wine
1 tablespoon (15 ml) brown sugar
1 teaspoon (5 ml) chicken stock powder
1 tablespoon (15 ml) sesame oil (optional)
1 tablespoon (15 ml) soya sauce
1/2 teaspoon chilli flakes OR 1 small chilli, finely chopped
2 tablespoons (30 ml) olive oil

Shredded basil leaves, chopped spring onion and toasted cashew nuts to garnish OR side dishes suggested
 
Serves 4 to 6
 
* Choose breasts that are small and not too thick as this allows the flavors to permeate better plus the chicken cooks faster. Chicken fillets are a good option or you can use chicken thighs for extra tenderness. Score with a knife meaning slash the surface to allow the flavor in. Be sure to ask for details of our amazing new Herb & Spice Company Dried Chili options. Keep ginger in the freezer as it's then always fresh and easy to grate.

1: Place the chicken in a shallow dish, combine chili, garlic, ginger, wine, sugar, stock powder, soya sauce and sesame oil together, pour over chicken and allow to marinate for at least 30 minutes.
2: Remove chicken from marinade, heat olive oil and saute the chicken in a pan for about 4 minutes. Add the reserved marinade and fresh herbs and continue cooking till chicken is cooked through. 
3: Slice chicken into strips, pour over left-over cooking juices and serve topped with spring onion and toasted cashew nuts and your choice of side dishes.
 
COOK'S NOTES: Chicken may be served with Basmati rice, on salad greens with cucumbers and red peppers, or alongside stir-fried Chinese vegetables (available in freezer packs) tossed with a little sesame oil and sesame seeds. The nuts and fresh basil really elevate this dish so I'd highly recommend these are included. 

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