Mary Berry’s Hoisin Chicken with Cashews
This quick and easy stir-fry of hoisin-marinated chicken with cashews from Mary Berry will add fresh flavours to your midweek meal repertoire.
From the book
Love to Cook
120 recipes from the nation's favourite cook
Featuring all of the recipes from the accompanying BBC2 series
Celebrating fuss-free cooking and the ingredients and flavours Mary loves
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Introduction
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 that they are firmer when you cut them into strips.
Ingredients
| 3 | skinless and boneless chicken breasts, cut into long, thin strips |
| 2 tbsp | olive oil, plus an extra dash |
| 100g (4oz) | cashew nuts |
| Small bunch of | spring onions, sliced |
| For the marinade: | |
|---|---|
| 3 tbsp | hoisin sauce |
| 1 tbsp | grated fresh root ginger |
| 1 tsp | runny honey |
| juice of ½ lemon |
Method
To make the marinade, measure the hoisin, ginger, honey and lemon into a bowl. Stir well, then add the chicken strips. Season with salt and pepper, and toss to coat. 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 over the heat until hot through.
Serve in a bowl with rice or salad on the side.
Mary’s tips:
Best cooked and served.
Marinated chicken freezes well raw.
Reviews
3 Ratings
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