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Cashew Chicken with Lime Marmalade Dipping Sauce


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  • Lime Marmalade Dipping Sauce:
  • ¼ cup dry sherry
  • ¼ cup soy sauce
  • 1 Tbs. oriental sesame oil
  • 2 Tbs. fresh lime juice
  • finely grated zest of 1 lime
  • 2 cloves garlic, minced
  • 2 lbs. boneless, skinless chicken breasts, cut into 1-in. cubes
  • 1 ½ cups cashews, lightly toasted
  • ½ cup sesame seeds
  • ½ cup cornstarch
  • 1 ½ Tbs. minced fresh ginger
  • 1 16 oz. jar lime marmalade
  • 1 5 oz. Jar prepared white horseradish
  • 3 Tbs. Chopped fresh cilantro



Step 1

In a small bowl whisk together the sherry, soy sauce, sesame oil, and the lime juice. Stir in the lime zest, garlic and ginger. Place the chicken cubes in a large bowl and toss with the marinade. Refrigerate for at least 2 hours. Place the cashews, sesame seeds and cornstarch in a food processor and process until the mixture looks like small, powdery pebbles. Transfer to a shallow dish. Remove the chicken from the marinade, reserving any left over. Dredge each chicken cube with the cashew mixture to coat. Place the cubes slightly apart on a lightly oiled baking sheet. Bake at 375, drizzling wit the reserved marinade, until the chicken is just cooked through, about 10 minutes. For dipping sauce, heat marmalade in a saucepan over medium-low heat until just melted. Remove from heat and stir in horseradish and cilantro.

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