One would think that getting your wedding photos would bring immense joy, and normally, one would be correct. Admittedly, though it’s wonderful looking through the reactions and tears, I can’t help but think, god damn I want that body back.
I am a classic case of the gym goer that complains about rolls, then eats a chicken parmigiana. It is most likely that’s my problem. The way I see it, I have only one resolution. On weekends we eat all the chicken parmigiana and on weekdays we omit for (probably) nothing fried.
After you’ve cooked this, I never want to hear “healthy food doesn’t taste good” ever again. Trust the wandering matilda, she’s got you sorted.
Tahini Cashew Chicken
Adapted from Donna Hay
Oil of your choice
2 chicken breasts, cut into littles cubes – could also use beef, pork, tofu or tempeh
5-6 cloves of garlic, finely chopped
1tbs ginger, finely chopped
1 onion, finely chopped
1/2 cup chicken stock
1/4 cup light soy sauce
1/2 cup tahini
1/2tsp of white pepper – don’t leave this out, it needs it
1 cup chopped green beans
1 cup chopped broccoli
2tsp sweet soy – kecap manis
Handful of cashews
Handful of thai basil
In a cup, stir the chicken stock, soy sauce, tahini and honey together until smooth.
Heat a large glug of oil in a wok and fry the onion, garlic, ginger and chicken for 5 minutes or so or until the chicken has browned.
In the meantime, heat a separate little pan and add the cashews. Keep them on the heat for 2 minutes, stir around constantly. You just want to char them slightly.
Pour the tahini sauce over the chicken and bring to a boil. After 2 minutes add the white pepper, beans, broccoli and sweet soy.
Cook for a further minute or so, depending how crunchy you like your veg, then stir through the cashews and thai basil.
And 3, 2, 1… “mmmmmm fake satay”.