An upgrade to Chinese take-out! These boneless chicken ‘wings’ are sweet, savoury and oh-so-tender. An easy recipe that gets dinner on the table in less than 30 minutes – less than the time it takes to order in Chinese! Perfect for solving everyone’s busy weeknight dinner dilemma and hits the takeout spot without breaking the calorie bank. Broiling makes this dish crispy without the added unhealthy oils, and adding zucchini to the broiling pan gets a veggie side made at the same time ensuring extra vitamins are available to enjoy.
Cashew Honey-Garlic Chicken
- 6 boneless chicken thighs, cut into thirds (or wing-sized pieces)
- 4 garlic cloves, roughly chopped
- 2 tablespoons raw honey
- 1/4 cup low-sodium soy (or tamari) sauce
- 1/2 teaspoon toasted sesame oil
- 2 medium zucchinis, cut in sticks (optional)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon sea salt
- A generous pinch of freshly ground pepper
- 1/3 cup raw, unsalted cashews
- Optional – 1-2 tablespoons of sliced green onion or sesame seeds for garnish
Preheat oven to the broil setting.
Cut chicken thighs into wing-sized pieces (about three pieces per medium thigh) and set aside.
In a mixing bowl, add chopped garlic, honey, soy sauce and sesame oil and stir. Add the chicken and coat well (if possible, let it sit for up to an hour in the refrigerator, but this step is not necessary).
Toss zucchini in the olive oil, salt and pepper. Place the zucchini and chicken pieces onto a non-stick baking sheet. Broil on the top rack for 8 minutes, turn the chicken pieces over and broil for another 8 minutes. Remove, add the cashews and broil for another 1-2 minutes. Garnish with green onion or sesame seeds (optional).