Sweet, rich, tangy and aromatic, this is the perfect sauce to smother your chicken in. (NB If your cashew nuts are salted, rinse them in cold water and dry with kitchen paper.)
- Preparation times: 5 minutes
- Cooking times: 7 minutes
- Serves: 2
- 1 tbsp groundnut oil
- 4 garlic cloves, crushed
- 1 tsp finely chopped fresh ginger
- 2 chicken breast fillets, sliced
- 1 onion, roughly chopped
- 1 carrot, finely diced
- 40 g (¼ cup) tinned water chestnuts, sliced into bite-sized discs
- 30 g (¼ cup) tinned bamboo shoots
- 1 tbsp rice vinegar
- 1 tbsp dark soy sauce
- 120 ml (½ cup) hoisin sauce
- ½ tsp dried chili flakes
- 1 tsp sesame oil
- 30 g (¼ cup) unsalted, roasted cashew nuts
Place a wok over a medium–high heat and add the groundnut oil, garlic and ginger and fry for about 15 seconds, until fragrant. Add the chicken and stir- fry for 2 minutes, then add the onion, carrot, water chestnuts and bamboo shoots and stir-fry for a further 2 minutes. Lower the heat to medium and add the vinegar, soy sauce, hoisin sauce and chili flakes and stir-fry for a further 2–3 minutes.
Remove from the heat, add the sesame oil and cashew nuts and mix well. Transfer to a serving dish and enjoy.
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