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Hoisin chicken with stir-fried rice


Serves: 6
timePrep time: 10 mins
timeTotal time:
Hoisin chicken with stir-fried rice
Recipe by Angela Boggiano / Recipe photograph by Craig Robertson

Hoisin chicken with stir-fried rice


Serves: 6
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
441Kcal
Fat
19gr
Saturates
4gr
Carbs
39gr
Sugars
11gr
Fibre
6gr
Protein
25gr
Salt
0.5gr

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Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

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Ingredients

  • 1 x 615g pack skinless and boneless chicken thigh fillets, trimmed
  • 7 tbsp hoisin sauce
  • 3 tbsp olive oil
  • 100g cashew nuts
  • 3 x 250g pouches cooked brown basmati rice
  • 1 x 165g bunch spring onions, finely chopped
  • 4 carrots, finely shredded

Step by step

  1. Put the chicken thigh fillets on a plate and brush with 5 tablespoons hoisin sauce to coat. Preheat a large frying pan until hot, add 1 tablespoon oil and fry the chicken thighs for 10-12 minutes, until golden and cooked through, brushing over a little more sauce and turning once halfway through cooking. Transfer to a dish, cover and keep warm.
  2. Meanwhile, tip the cashew nuts into a separate pan and toast for 2-3 minutes until golden brown, then put aside.
  3. Pour the remaining olive oil into the frying pan (or use a large saucepan if the frying pan isn't big enough) and add the rice, spring onions and carrots and stir-fry for 4-5 minutes until heated through. Stir in the cashew nuts and season with a pinch of salt and ground black pepper.
  4. Cut the cooked chicken into strips. Spoon the rice into bowls and top with the chicken and extra sauce to serve.

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