This cashew ginger chicken with noodles may just be one of the best chicken recipes you’ll ever have! Juicy chicken mini fillets are marinated then baked in a delicious, rich and creamy cashew ginger sauce that’s ridiculously good.
Cashew ginger chicken ingredients
There’s so much to love about this recipe. It’s an easy weeknight meal and it has a simple list of ingredients:
Cashew butter: Use a smooth, roasted cashew butter and make sure it’s well-stirred. The recipe won’t work so well with the drier cashew butter at the bottom of the jar.
Ginger: A key ingredient for its warming, spicy kick.
Garlic: An essential aromatic!
Tamari: This is gluten-free soy sauce, I recommend tamari even if you’re not avoiding gluten because it usually contains less ingredients (check the label). Tamari is darker and less salty than soy sauce and adds a strong umami flavour to this recipe.
Apple cider vinegar: This cashew ginger chicken has a punch of flavour thanks to apple cider vinegar. apple cider vinegar also helps to tenderise the chicken. My favourite brand is Willy’s organic apple cider vinegar with the mother.
Honey: I’ve used honey for a subtle sweetness. To make it vegan use pure maple syrup instead.
Water: I always use filtered water.
Chicken mini fillets: You could also use chicken breasts and slice them. I use mini fillets to save a bit of time as they’re already the perfect size.
How to make cashew ginger chicken
It couldn’t be easier to make this recipe. First preheat the oven to 180°C (350°F), then follow these three simple steps:
- Place the cashew butter, ginger, garlic, tamari, apple cider vinegar, honey and water in a blender and blend until smooth.
- Transfer the sauce to an ovenproof baking dish, add the chicken and turn to coat. Bake for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened, turning the chicken once halfway through.
- Serve in bowls on a bed of brown rice noodles with stir-fried greens, and sprinkle with spring onions and red chilli to serve.
Top tip
While the chicken is cooking, cook some brown rice noodles according to the packet instructions and quickly stir-fry some green veg. I used broccoli florets and Brussels sprouts, which I halved before stir-frying in a little olive oil over a high heat for a few minutes. Simple!
More chicken recipes to try
- Easy chilli chicken
- Mediterranean chicken one-pan
- Easy chicken curry
- Chicken and vegetable broth with ginger
I hope you enjoy this cashew ginger chicken recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Cashew ginger chicken
Ingredients
- 80 g smooth cashew butter
- Thumb-sized piece of ginger peeled and finely grated
- 2 garlic cloves crushed
- 3 tbsp tamari
- 3 tbsp apple cider vinegar
- 2 tbsp honey
- 150 ml water
- 400 g chicken mini fillets
To serve
- Brown rice noodles or brown rice
- Stir-fried greens
- Sliced spring onion
- Sliced red chilli
Instructions
- Preheat the oven to 180°C (350°F). Place the cashew butter, ginger, garlic, tamari, apple cider vinegar, honey and water in a blender and blend until smooth.
- Transfer the sauce to an ovenproof baking dish, add the chicken and turn to coat. Bake for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened, turning the chicken once halfway through.
- Serve in bowls on a bed of brown rice noodles with stir-fried greens, and sprinkle with spring onions and red chilli to serve.
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