Thai Garlic Chicken

• 4 boneless chicken breasts
• Marinade
• 4 cloves garlic, sliced thinly or crushed
• 1 tablespoon fresh ginger, grated or finely chopped
• 1 limes, juice and rind of
• 3 tablespoons sunflower oil
• 1 tablespoon dark soy sauce
• 1 -2 red chile, de-seeded and thinly sliced
• 1/2 tablespoon dried coriander
• 1/4 cup cashews
• 2 portabella mushrooms, sliced

1. Cut gashes into chicken, through skin if present
2. Mix all the ingredients for the marinade in a deep glass bowl
3. Put the chicken pieces in the bowl, making sure to coat each piece thoroughly and press into gashes
4. Cover and leave the chicken in the marinade at least 2 hours; mix it around at some point during this time using 2 forks
5. Next cook the chicken with the cashews and mushrooms in a foil-lined oven pan at the top of a hot oven (250c) for 20-30 minutes, or grill/broil it, or cook on the BBQ at medium heat for 15-20 minutes until cooked through
6. Keep basted with the marinade while cooking
7. Serve with buttered rice, perhaps some wild rice mixed in, along with fresh greens and a salad

chicken breasts, marinade, garlic, fresh ginger, sunflower oil, soy sauce, red chile, dried coriander, cashews, portabella mushrooms

Taken from www.food.com/recipe/thai-garlic-chicken-116351 (may not work)