Speedy Hoisin Chicken & Cashew Stir-Fry

Stir-fry o’clock. Sizzled with peppers, spring onions and Chinese five-spice, our British free-range chicken is even more delicious in hoisin sauce. Pak choi adds vitamins and cashews bring moreish crunch.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the chicken and cook for 5 mins, until golden brown and almost cooked through. Season with sea salt and black pepper.

Step 2

Meanwhile, on a clean board, trim and slice the spring onions into thirds. Cut the pepper into 2cm squares. Finely chop or crush the garlic. Trim the pak choi and cut into bite-sized pieces.

Step 3

Add the pepper, spring onions, garlic and five-spice to the chicken. Cook for 1-2 mins, then add the pak choi, cashew nuts and tamari. Cook for 3 mins, until the veg softens.

Step 4

Heat another large frying pan on medium-high heat. Add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot.

Step 5

Check the chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Once the chicken is cooked, add the hoisin and 2-3 tbsp water to loosen the sauce. Cook for 1 min, stirring to combine.

Step 6

Serve the hoisin chicken with the rice.