A simple quick dish with major flavour!
Note: We recommend you make coconut rice to pair with this dish!
Ingredients
- 1 1/2 tsp baking soda
- 6 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 2 tbsp honey
- 1 tsp sesame oil
- 1/2 tbsp ginger, minced
- 2 cloves garlic, minced
- 340 grams of chicken breast, cut into 2 pieces
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 4 cups broccoli cut up
- 1 red capsicum diced
- 95 grams of salted cashews
- 1/2 cup water
- Your preferred rice to serve
instructions
Velveting your chicken
- Cut up chicken and toss with baking soda until well combined.
- Marinate for 20 minutes.
- Rinse well under running water, and pat with a paper towel to remove excess water.
- Set aside.
Stir fry
- In a bowl, mix soy sauce, hoisin, rice vinegar, honey, 1 tsp sesame oil, ginger, and garlic. Set aside.
- Season the chicken with cornstarch.
- Heat non stick fry pan over medium-high heat and add 1 tbsp sesame oil.
- Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown.
- Remove chicken and set aside in a separate bowl.
- Add the broccoli and capsicum, and cook for 2-3 minutes.
- Add the chicken, cashews and sauce. Stir together and allow the sauce to thicken.
- Remove from heat and serve over your choice of rice
- Enjoy!
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