2 chicken breasts, cut into mouth-sized pieces (approx 2-3 cms)
1 tbsp oil
2 tbsp Tamari (or soy if gluten tolerant)
2 tbsp honey
2 cm ginger, finely chopped
2 garlic cloves, finely chopped
30g cashew nuts
Handful coriander (optional)
1 chilli, finely sliced (optional)
Spring onions, finely chopped (optional)
Instructions
Place the cashew nuts on a baking sheet and into a preheated oven at 200C. After about 8 minutes check to see if they have taken on colour and have a nutty smell. If they aren't quite ready put back in the oven for a couple of minutes.
Whilst the nuts are cooking, mix the chicken pieces with the Tamari/soy sauce, honey, ginger and garlic in a bowl.
Put the oil in a wok or non-stick frying pan and bring to a medium heat. Add the chicken to the pan.
Due to the honey and soy sauce the chicken should take on a deep caramel colour as it cooks however take care not to let it burn so keep stirring from time to time. Depending on the size of your pieces, it should only take about 5-ish minutes to cook through.
Take off the heat and stir the cashew nuts through the pan.
Notes
For stronger flavours, add in the chilli, coriander leaves, spring onions at the end of cooking. This works wonderfully with egg fried brown rice.
Recipe by Cooking Them Healthy at https://www.cookingthemhealthy.com/?p=724