tahini cashew chicken

One would think that getting your wedding photos would bring immense joy, and normally, one would be correct. Admittedly, though it’s wonderful looking through the reactions and tears, I can’t help but think, god damn I want that body back.

I am a classic case of the gym goer that complains about rolls, then eats a chicken parmigiana. It is most likely that’s my problem. The way I see it, I have only one resolution. On weekends we eat all the chicken parmigiana and on weekdays we omit for (probably) nothing fried.

After you’ve cooked this, I never want to hear “healthy food doesn’t taste good” ever again. Trust the wandering matilda, she’s got you sorted.

Tahini Cashew Chicken
Serves 2-3
Adapted from Donna Hay

Ingredients
Oil of your choice
2 chicken breasts, cut into littles cubes – could also use beef, pork, tofu or tempeh
5-6 cloves of garlic, finely chopped
1tbs ginger, finely chopped
1 onion, finely chopped
1/2 cup chicken stock
1/4 cup light soy sauce
1/2 cup tahini
2tbs honey
1/2tsp of white pepper – don’t leave this out, it needs it
1 cup chopped green beans
1 cup chopped broccoli
2tsp sweet soy – kecap manis
Handful of cashews
Handful of thai basil

Method
In a cup, stir the chicken stock, soy sauce, tahini and honey together until smooth.

Heat a large glug of oil in a wok and fry the onion, garlic, ginger and chicken for 5 minutes or so or until the chicken has browned.

In the meantime, heat a separate little pan and add the cashews. Keep them on the heat for 2 minutes, stir around constantly. You just want to char them slightly.

Pour the tahini sauce over the chicken and bring to a boil. After 2 minutes add the white pepper, beans, broccoli and sweet soy.

Cook for a further minute or so, depending how crunchy you like your veg, then stir through the cashews and thai basil.

And 3, 2, 1… “mmmmmm fake satay”.