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Cashew nut and ginger chicken

Cashew nut and ginger chicken
  • Preparation

    Preparation : 15min

  • Total cooking time

    Total cooking time : 75min

  • Servings

    Servings : 4

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

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