I love bowl food. This is a new addition to my list of favourites. It's adapted from Nigella's Teriyaki Chicken recipe, but I've added baby sweet corn and cashew nuts. So easy and quick, but feels like a mid week treat - much better than a takeaway. Sweet, spicy, sticky and succulent, with toasted cashew nuttiness. Delicious.
3/4 chicken breasts
2 packs baby sweetcorn, chopped into 1 cm rounds
Large handful cashew nuts, roughly chopped
2 tbsp sake (japanese rice wine)
2 tbsp fish sauce
2 tbsp dark brown sugar
4 tbsp soy sauce
2 tbsp grated ginger (easier to grate if you freeze it)
2 cloves garlic, minced
3 tbsp sesame oil
3 tbsp oyster sauce
3 tbsp honey
1 red chilli, finely chopped
Chop the chicken into 2 cm chunks. Marinate chicken in the sake, fish sauce, sugar, soy, ginger, garlic and 1 tbsp sesame oil.
In a wok, heat 2 tbsp sesame oil. Toast cashew nuts until golden, then add sweetcorn. Fry for 3 minutes, then add chicken and cook until tender. Add oyster sauce, honey and chilli and cook for another minute or two to let sauce thicken. Serve with basmati rice.
So good. There were no leftovers.