Cashew ginger chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breast, skinned/bone | |
| 3 | ounces | Wine vinegar |
| 8 | ounces | Olive oil |
| 3 | Garlic clove; minced | |
| 2 | teaspoons | Coriander, ground |
| 1 | teaspoon | Cumin, ground |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper, black |
| 8 | ounces | Cashew butter |
| 2 | ounces | Ginger, fresh; grated |
| 4 | ounces | Honey |
| 5 | ounces | Lemon juice |
| 2 | ounces | Soy sauce |
| 2 | ounces | ;Water |
| 1 | pinch | Cayenne; (opt) |
| -- Yankee Magazine | ||
| per Theresa Merkling Submitted | ||
Directions
CASHEW GINGER SAUCE
Marinate skinless chicken breasts overnight in all other ingredients combined. Grill chicken over medium to high charcoal fire until just firm in the center.
Sauce: Heat all ingredients together till warm.
By SAM WARING <WARING@...> On 02 JUL 95 095759 ~0600