Apricot chicken

• συνολικός χρόνος: 4 minutes

Υλικά

600g / 1.3lbs boneless skinless Chicken Thighs

1/2 tsp EACH: Salt, Ginger Powder, Garlic Powder

1/4 tsp White Pepper

3 tbsp Plain Flour

2 tbsp Olive Oil

100g / 3.5oz unsalted Cashews

200g / 7oz Apricot Conserve/Jam (try and get a good quality pot as it makes the bulk of the sauce)

1 1/2 tbsp Light Soy Sauce

1 tbsp Rice Vinegar (sub white wine vinegar or apple cider vinegar)

1/2 tbsp Sriracha

1 medium White Onion

Οδηγίες

Dice the chicken into bite-sized pieces then combine in a large bowl with garlic powder, ginger powder, salt and white pepper. Stir in the flour until evenly coated then place to one side (it’ll be a little sticky which is fine).

Add 2 tbsp oil to a large pan over medium heat. Add the cashews and fry until deep golden, then use a slotted spoon to transfer them to a bowl to one side, leaving the excess oil behind. Be vigilant as you fry them because they burn quickly.

Increase the heat to medium-high and space out the chicken. Fry for around 4 minutes each side, or until the chicken forms a golden crust on the outside and is cooked right through the centre (timings will depend on the size of the chicken pieces). Use a slotted spoon to transfer the chicken to one side with the cashews, leaving any excess oil behind. While the chicken is cooking you can combine the jam, soy sauce, vinegar and sriracha in a bowl and also finely dice the onion.

Lower the pan heat to medium and fry the onion until soft and golden. Add the cashews, chicken and sauce and give it a good stir until everything is evenly coated in the sauce. Enjoy!

I serve with giant cous cous. I typically free-ball the quantities, but just toss the cooked cous cous with a knob of butter, plenty of finely diced fresh parsley and plenty of lemon juice (work to taste). Season well too.