Sticky Soy Chicken & Cashews
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.