The original recipe called for ketchup which I don’t use but I have tiny tubs of a tomato sauce in my freezer which I make in bulk from …..you’ve guessed it …tomatoes plus onions, herbs etc. No two batches are ever the same but it’s what we use instead of ketchup and it’s delicious and fresh tasting.
I dry-fried my cashews in a pan on the hob to roast them and probably added far more than 1/2 cup as cashews are one of my favourite nuts and I can never get enough.
4 boneless skinless chicken breasts
¼ cup plus extra cornflour (gluten-free)
Sea salt and black pepper
¼ cup Extra Virgin Olive Oil or oil of choice
1 teaspoon finely grated fresh ginger
2 cloves garlic, finely grated
½ cup good chicken stock
¼ cup Tamari
2 tablespoons rice vinegar
¼ cup tomato sauce
2 tablespoons sweet chilli sauce
2 teaspoons coconut sugar
½ cup roasted cashews
Bunch spring onions, finely sliced.
Cut the chicken breasts into small pieces (bite-sized) and place in a large bowl with the ¼ cup of cornflour and seasoning to taste.
Toss well to coat the chicken in the flour.
Heat the oil in a large fry pan and cook the chicken in a single layer for 3 to 4 minutes each side until lightly browned and cooked. You will need to do this in two batches unless you have an extra large pan. Put the cooked chicken to one side.
In a bowl or jug, mix together the stock, tamari, vinegar, tomato sauce, chilli sauce and sugar.
Drain excess oil from the pan, leaving about 1 teaspoon. Add the grated garlic, ginger and half of the spring onions. Cook for 30 seconds, stirring well. Pour in the wet ingredients and bring the sauce to a simmer. Mix a couple of teaspoons of cornflour with a little water and add to the sauce to thicken slightly. Cook for a minute. Add the chicken and cashews to the sauce and toss to coat and heat through.
Serve on a bed of rice, noodles or zoodles and sprinkle with the remaining spring onions.
I served my Sticky Chicken with my Special Fruit and Nut Rice and it was delicious but it would work equally well with plain rice or spiralized vegetables of your choice.
Depending on the size of your chicken breasts, serves 4, or 3 hungry people.
Recipe adapted from Cashew Chicken by Dinner at the Zoo.
NB: All photographs used in the blog have been taken by me, and are of food I have prepared and served myself.