Cashew Chicken with Lime Marmalade Dipping Sauce

By á-2053

Ingredients

• 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

Preparation

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.