2 to 3 boneless, skinless chicken breasts, trimmed of any fat and sliced into strips
Using a food processor or blender, process nori sheets to a powder
In a large bowl, prepare marinade: combine 2 cups water, powdered nori and ginger.
Add chicken to bowl with marinade; let marinate for at least 1 hour in the refrigerator.
Preheat over ot 180 F. On a large baking sheet, place chicken about 1/2 inch apart an brush with marinade.
Dry in oven*, with the door propped open a crack with small, dry rolled-up towel or wooden spoon to open and let out moisture, for 3 to 4 hours, until meat dries. Cool and store in an airtight container.
This easy skewered chicken with an Asian-inspired cashew sauce will become a staple in your household throughout the summer – you can marinate the chicken the night before and just throw it on the grill when you get home. Try it with a side of brown rice or quinoa sprinkled with chopped cilantro.