Chicken and Hoisin Stir Fry

30 min 4 servings

Chicken Stir-Fry:

  • 600g chicken breast, cut into 2cm chunks
  • 1 tsp corn flour or potato flour
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 50g Lurpak® Slightly Salted butter
  • 4cm fresh ginger, peeled and grated
  • 2 garlic cloves, peeled and finely chopped
  • 1 red chilli, de-seeded and finely diced
  • 2 carrots, peeled and sliced into rounds
  • 2 spring onions, finely sliced
  • 1 tbsp Sesame oil
  • 50g cashew nuts, roasted and roughly chopped

To Serve

  • Fresh coriander leaves
  • Jasmine rice

 

 

Chicken and Hoisin Stir Fry

Preparation

  1. In a glass bowl, mix together the chicken and corn (or potato) flour. Add 1 tbsp of the soy sauce, the hoisin sauce, and mix well.
  2. Heat a wok until hot and then add the Lurpak®. When melted, add the ginger, garlic and chilli and stir fry for 30 seconds. Add the chicken and cook for 2 minutes until the chicken is golden.
  3. Add the carrots and spring onions and cook for a further 3-4 minutes or until the chicken is cooked through and the vegetables still have a bite to them. Stir in the remaining soy sauce and drizzle with sesame oil. Scatter over the nuts and fresh coriander and serve with Jasmine rice.

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