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Teriyaki Chicken & Cashew Traybake

This is such a versatile marinade that I use frequently. Gorgeous on Salmon, fish, pork, chicken fillets, or even added at the last minute to a stir fry. If you want to use chicken breasts for this recipe then, reduce the cooking time to 20-25 minutes.




Serves 4


8 Chicken Thighs

50-60g cashew nuts

2 spring onions - finely sliced




2 tablespoons soy sauce

2 tablespoons maple syrup or honey

2 cloves garlic crushed

1 teaspoon grated ginger

1 red chilli - sliced


Optional parchment paper.



Preheat the oven to 200 degrees.


Combine the marinade ingredients in and bowl and add the chicken. Leave for 30 minutes or anything up to 10 hours. Add the chicken including the marinade to a large pan. I would use parchment paper to make washing up easier! Season and into the oven for 30-45 minutes. Keep an eye out as the marinade can burn easily. If you see this happening then cover loosely with foil and continue cooking. Add the cashews for the last 10 minutes of cooking.

Remove from the oven and sprinkle with spring onions. Serve with jasmine rice.


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