Kit Hemsley’s Slow CookedCashew Chicken

This recipe has been kindly shared by my colleague Kit Hemsley.  She has adapted a recipe originally from TheRecipeCritic.com.  It is a stunningly easy ‘get-ahead’ recipe which is tangy and really, really delicious.  Please don’t be afraid of the chilli, it really isn’t hot (as tested on my spice-phobic friend!!)

IMG_5344

Ingredients

  • 5/6 boneless skinless chicken breasts (chop into bitesize pieces) using Forged Cutlery Utility Knife
  • 1/4 cup plain flour
  • 1/2 tsp black pepper
  • 2 tbsp sunflower or veg. oil
  • 1/2 cup soy sauce
  • 1/4 cup white wine vinegar
  • 1/4 cup ketchup
  • 2 tbsp brown sugar
  • 2 garlic clove
  • 1 inch fresh ginger
  • 1 red chilli
  • 2-3 cups of chicken stock (or water).
  • 1 cup cashews (reserve half of the cashews and brown in a pan for later)

Method

1. Chop chilli, garlic and ginger using food chopper
2. Put ALL the ingredients in the Deep Covered Baker and stir, put on lid.

IMG_5343 3. Cook on 200/ High (Aga top oven) for 30-40 min to get DCB and contents cooking then 120/ Low  (Aga bottom oven) for 3 to 4 hours.  OR when I made this yesterday I just put it on timer for 4 hours at 140 fan (therefore 160 non-fan)
4. Add cashews and stir.
5.Serve with rice and some green veg.
Makes about 6 servings

Advertisements

Leave a comment

Filed under Chicken, Chilli, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic, Ginger, Tea

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s