My attempts at Asian-style food usually flop, but not this one! To make it a little more hearty, I served it over rice with broccoli and bell peppers sauteed in a little bit of the marinade on the side. This was enough for dinner and lunch for both of us. I think next time I will make double the sauce and reserve half of it to pour on at the table.
Update: This recipe worked out really well by cutting back to one chicken breast and making up the difference with vegetables. In addition to sauteing broccoli and bell peppers with the onions and mushrooms, I roasted a bunch of brussels sprouts and cauliflower and mixed them in at the end. It made a really hearty meal, and we didn’t miss the second chicken breast at all. I didn’t even need any rice.
Adapted from Simply Recipes
2 chicken breasts, cubed
1/3 c olive oil
1 T plus 1 tsp chili powder
1/4 c tamari (can substitute soy sauce)
1/4 c honey
2 tsp fresh ginger, minced or 1 tsp ground ginger
1 1/2 c raw cashews
1 onion, chopped
10 oz mushrooms, chopped
1/4 c green onions, chopped
1) Combine chicken, oil, chili powder, tamari, honey and ginger in a bowl. Let sit for at least 30 mins.
2) Saute the cashews in a hot skillet until lightly toasted; set aside.
3) In a large skillet, saute the chicken over med-high heat; reserved the marinade.
4) Once chicken is cooked through; set aside.
5) Put reserved marinade in pan and simmer for a few minutes to kill any bacteria.
6) Pour off and reserve all but 1 T marinade; saute the chopped onions until translucent.
7) Add the mushrooms to the skillet and cook until soft.
8) Add chicken, cashews and reserved marinade to the skillet and heat through.
9) Stir in green onions just before serving.