Cashew chicken 2.0

I've posted almost every unique recipe I've made to this blog. Epic failures and disasters are the exception, and so are slight variations to old recipes. One of my first posts was a cashew chicken dish, given to me by the lovely Alana K. I finally decided to make it again tonight. Though I only modified a few ingredients, the chicken tasted dramatically different. Still very yummy, but different yummy. I wasn't sure what to expect when I added everything to the food processor, but when I first tasted the cashew paste, it was unbelievably good. I had to stop myself from eating spoonfuls of this paste so that there was enough left to spread onto the chicken. I'm glad I made this again, because the cashew chicken picture from the first time around didn't do this dish any justice.

I would never go out and buy these or any other specific ingredients just for one recipe. This looks like a lot of ingredients, but I happen to always have most of them on hand and use them often. You can substitute anything here for...well anything, really, I'm sure it will taste good either way. I'm obsessive and meticulous about a lot of things, but cooking is definitely not one of them :)

Ingredients:

  • 3 medium chicken breasts, split in half crosswise
  • 1/2 cup cashews
  • 2 large cloves garlic
  • 2 tbsp dried cilantro (uhm...this was not by choice, my cilantro dried up in the refrigerator but it didn't go bad yet so I used it)
  • 3 tbsp lemon juice
  • 1 tsp dijon mustard
  • 1 tsp soy sauce
  • 3 tbsp balsamic vinegar
  • 2 tbsp honey
  • 1 tsp red chili powder
  • 1.5 tbsp brown sugar
  • 2 tbsp olive oil
  • 2-3 tbsp water
  • 1/4 cup chopped scallions, for garnish
  • a tiny bit of red chilli powder
  • tiny bit of coriander powder
  • salt and pepper, to taste

Prep:

Cut chicken and plate in a large dish. Add the remaining ingredients to a food processor and pulse until the cashew pieces still have some crunch to them (aka I didn't puree everything completely). Pour paste over chicken and coat evenly. Marinate in refrigerator for at least 20-30 minutes or overnight.

Preheat oven to 350 degrees. Place chicken in a oven-proof dish and bake until chicken is cooked all the way through, about 35 minutes. Serve with hot rice and garnish with scallions, red chili powder, and coriander powder

 cashew chicken

cashew chicken