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CHN: Sesame Chicken with Cashews




Source of Recipe


"Asian Flavors", Wendy Sweetser

4 chicken breasts
3 tablespoons honey
1 teaspoon ginger puree
2 tablespoons dark soy sauce
2 tablespoons lime juice
2 tablespoons peanut oil
8 scallions -- sliced
1 red bell pepper -- seeded and
-- sliced
4 ounces baby corn -- chopped
3 ounces shiitake mushrooms -- quartered*
1 teaspoon toasted sesame oil
2 ounces unsalted cashews -- lightly toasted
1 teaspoon black sesame seeds

*Try using fresh mushrooms here. If they are not available, you can use dried. Place them in a heat proof bowl and pour boiling water over them to cover. Leave the mushrooms to stand at least one hour before using. The soaking liquid can be used as a broth or for cooking. Strain it first though as it probably will be gritty.

Preheat the oven to 375 degrees F.

Place the chicken breasts in a dish in a single layer. Mix together the honey, ginger puree, dark soy sauce, and lime juice. Pour over the chicken and set aside in a cool place to marinate for four hours, turning the chicken breasts over occasionally.

Transfer the chicken to a shallow ovenproof dish and reserve the marinade. Cook the chicken in the oven for 25 minutes, basting occasionally with any juices in the dish.

When the chicken is almost ready, heat the peanut oil in a wok and stir-fry the scallions, red bell pepper, baby corn, and shiitake mushrooms for five minutes over a medium heat. Pour the reserved marinade over the vegetables, add two tablespoons of water and the sesame oil, and toss over the heat for one minute until the vegetables are coated in the sauce.*

Divide the vegetables between serving plates. Cut the chicken into slices and scatter with the cashews and black sesame seeds.

Marinating: 4 hours
Preparation: 20 minutes
Cooking: 30 minutes

Makes 4 servings

*Judi's Note: The author suggests pouring the reserved marinade over the vegetables and tossing for one minute until the vegetables are coated. This is not a good idea as the marinade has had raw chicken marinating in it. My suggestion is to make another batch of the marinade and then follow the instructions above tossing it with the vegetables, the water, and the sesame oil, until the vegetables are coated with the sauce for a minute or two.

Categories: Chicken, Chinese,

Recipe typed for you by Judi Mae Phelps