Sticky cashew chicken
|400 g||chicken breast fillets — or thighs, skinned and deboned|
|100 g||cashew nuts|
|1 Tbs||sesame seeds — toasted|
|handful||fresh coriander — chopped, to garnish|
|freshly ground black pepper — to taste|
|1 Tbs||vinegar — balsamic|
|3 Tbs||soy sauce — light|
|2 tsp||garlic — cloves, crushed|
|2 tsp||fresh ginger — grated|
|2 Tbs||sesame oil|
|2 Tbs||hoisin sauce — or chutney|
Line a shallow ovenproof
dish with the chicken pieces.
To make the sauce, combine
all the ingredients in a jug and pour over the chicken. Cover and leave to
marinate in the refrigerator for anywhere between 30 minutes and three days.
Allow the dish to return to room temperature before cooking.
Preheat the oven to 180 °C.
Scatter the cashew nuts
over the chicken and stir into the sauce.
Bake for 20–25 minutes
until the chicken is just cooked and still succulent. Sprinkle over the sesame
seeds and coriander, season with black pepper and serve with a salad of
shredded vegetables and greens and some steamed rice.