Veuillez patienter, s'il vous plaît...

Bakeries Section Select a bakery
Login 0

My bakery

Sunday : 7:00 - 18:00

Français

Cashew nut and ginger chicken

Difficulty: Medium

4

Servings

15

Preparation (min)

75

Total (min)

Ingredients

Ingredients for the marinade

  • 3 tbsp. (45 ml) vegetable oil
  • 3 tbsp. (45 ml) toasted sesame oil
  • 3 tbsp. (45 ml) rice vinegar
  • 4 tbsp. (60 ml) tamari sauce
  • 3 tbsp. (45 ml) orange juice
  • 3 tbsp. (45 ml) mirin
  • 3 tbsp. (45 ml) fresh grated ginger
  • 2 sliced green shallots

 

Ingredients to finish the recipe

  • 8 Boneless skinless chicken thighs
  • 5 oz. (142 g) baby spinach
  • ¾ cup (180 ml) coarsely chopped cashews
  • Rice noodles
  • Coriander leaves

Preparation

  1. In a large bowl, pour all marinade ingredients and mix.
  2. Add the chicken thighs and mix well.
  3. Cover and place in the refrigerator and let it marinade 4 to 6 hours (if in a hurry, marinade for 2 hours).
  4. 10 minutes before cooking, preheat the oven at 300 °F (150 °C).
  5. Add the spinach and the cashews in the bowl with the marinade and mix well.
  6. Arrange the preparation into a 9 x 14 in. cooking dish.
  7. Place the dish in the oven and cook for 60 minutes, until the chicken is cooked.
  8. Serve on a bed of rice noodles or rice and garnish with coriander leaves.
Photos : Tango [Vitalité Québec] FEBRUARY 2017
Recipe: Josée Fiset

You might like

Main dishes

Ham simmered in broth, fennel and cheese sandwich

Main dishes

Maple back bacon sandwich with homemade coleslaw

Main dishes

Ham, artichoke and leek spread on sesame log

Main dishes

Indian-Style Zucchini Salad with Basmati Rice Patties