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Cashew ginger chicken
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| Artist: |
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| Categories: |
Asian, Chicken, Chinese, Ethnic, Ginger, Herbs & Spices, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| | Chicken breast, skinned/bone | | 3
| oz | Wine vinegar | | 8
| oz | Olive oil | | 3
| | Garlic clove, minced | | 2
| tsp | Coriander, ground | | 1
| tsp | Cumin, ground | | 1/2
| tsp | Salt | | 1/2
| tsp | Pepper, black | | | CASHEW GINGER SAUCE | | 8
| oz | Cashew butter | | 2
| oz | Ginger, fresh, grated | | 4
| oz | Honey | | 5
| oz | Lemon juice | | 2
| oz | Soy sauce | | 2
| oz | Water | | 1
| pinch | Cayenne, (opt) |
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Procedures:
| 1 | Marinate skinless chicken breasts overnight in all other ingredients combined. | | 2 | Grill chicken over medium to high charcoal fire until just firm in the center. | | 3 | Sauce: heat all ingredients together till warm. | | 4 | -- yankee magazine per theresa merkling |
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