Cashew Chicken


By Dane Feldman

Photo by Dane Feldman.

It’s no secret that Americans love to eat Chinese food. As the winter months approach, it’s likely that take out and delivery become more and more frequent at home. Of course, there’s no substitute for having cooked food at your door, but this simple cashew chicken comes pretty close.

What you’ll need:
3 lbs large boneless chicken breasts, trimmed and pounded
7 1/2 oz raw cashews, crushed
3/4 cup peach preserves
1/4 cup clover honey
1/4 cup Dijon mustard
1/4 cup breadcrumbs

Brine the chicken for 30 minutes. Then, place the chicken in a large plastic bag.

Combine the mustard, honey, and preserves in a saucepan. Bring to a boil and let simmer for five minutes. Let the sauce cool.

Preheat oven to 375.

Pour the sauce into the plastic bag and shake to cover the chicken.

Place the breadcrumbs and cashews in a pie pan. Remove the chicken from the bag and rub it over the breadcrumbs and cashews on both sides to coat.

Lay the chicken out on parchment paper on a cookie sheet and bake for 15-20 minutes per side before serving.