It is fascinating how the healing power of food is so prevalent in Asian culture. They put a great deal of thought into how to balance their bodies and create an equilibrium. There seems to be a recipe to suit all ailments and conditions. The amount of work put into drawing out the best parts of the ingredients is really inspiring. This recipe is great for growing bodies, plus it's sweet and full of flavour.
Cashews are a delicious creamy source of protein, as well as being packed full of healthy monounsaturated fats. They are rich in minerals such as copper, magnesium, potassium, iron and zinc; important for many different processes throughout the body. Garlic and spring onions possess brilliant natural antibacterial properties and this recipe is beautifully gluten-free.
Serves 4, Prep time 10 mins, Cook time 15 mins
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)
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.