Cashew nut and ginger chicken

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

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.