Chicken with cashews
4 servings
20 minutes
Cashew chicken is a fragrant dish from Indian cuisine that captivates with its harmonious blend of tender chicken meat, spicy ginger, and sweet cashews. Teriyaki and soy sauce give it a rich flavor with caramel notes, while lemon juice adds a fresh tanginess. This dish is perfect for lunch or dinner, especially when served with fluffy rice. In India, nuts are often used to create rich textures and flavors, and cashews add softness and a slightly buttery sweetness. It cooks quickly, and its intense aromas turn the meal into a true gastronomic delight. Each spoonful reveals new flavor nuances, creating a sense of coziness and home warmth.
1
Cut the chicken into small pieces.
- Chicken breast: 1 kg
2
Peel the ginger and grate it on a fine grater.
- Ginger: 30 g
3
Add the leftover ginger pieces to the chicken, pour everything with teriyaki sauce, add lemon juice and a teaspoon of soy sauce. Let marinate in the fridge for 30 minutes.
- Ginger: 30 g
- Teriyaki sauce: 150 ml
- Lemon juice: 50 ml
- Soy sauce: 100 ml
4
Fry grated ginger in olive oil. Add chicken. Carefully scrape the remaining marinade with a silicone spatula and add it to the pan.
- Olive oil: 1 teaspoon
- Ginger: 30 g
- Chicken breast: 1 kg
- Teriyaki sauce: 150 ml
5
Pour in the remaining soy sauce. Fry for 5-7 minutes, then cover with a lid and reduce the heat to minimum, keeping it for 5 minutes.
- Soy sauce: 100 ml
6
Add nuts, mix, turn the heat back to maximum, remove the lid, and wait for the sauce to thicken.
- Raw cashews: 200 g
7
Serve with rice.
- Honey: 1 teaspoon