Hoisin chicken with cashews
This recipe was my go-to in lockdown! Great for a quick supper on a warm summer's evening. Place the chicken breasts in the freezer for an hour or so before you start, so they are firmer when you cut them into strips.
Ingredients
For the marinade
- 3 tbsp hoisin sauce
- 1 tbsp grated fresh root ginger
- 1 tsp runny honey
- Β½ lemon, juice only
For the chicken
- 3 boneless chicken breasts, skin removed, cut into long, thin strips
- 2 tbsp olive oil, plus an extra dash
- 100²µ/3Β½΄Η³ϊ cashew nuts
- small bunch spring onions, sliced
- salt and freshly ground black pepper
- freshly steamed rice or fresh green salad, to serve
Method
To make the marinade, place the hoisin, ginger, honey and lemon juice in a bowl and stir well.
Add the chicken strips to the bowl of marinade. Season with salt and pepper and toss to coat in the marinade. Cover and place in the fridge to chill for 30 minutes, or longer if possible.
Heat the oil in a large frying pan or wok over a high heat. Fry the chicken for a few minutes in two batches, until golden brown and just cooked through. Remove from the pan and set aside.
Wipe the pan clean with kitchen paper, if needed, then add a dash of oil, the cashew nuts and spring onions and fry for 1 minute. Return the chicken and juices to the pan and toss until warmed through. Serve in a bowl with rice or salad on the side.
Recipe Tips
Raw marinated chicken freezes well.
