Hoisin Chicken with Cashews

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Serves 4

Ingredients

4 skinless and boneless chicken breasts, cut into long, thin strips

2 tbsp olive oil, plus an extra dash

100g cashew nuts

A 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 a lemon

Rice or salad, to serve

Method

1. 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.

2. 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.

3. Add to the pan, a dash of oil, the cashew nuts and spring onions and fry for 1 minute.

4. Return the chicken and juices to the pan and toss over the heat until hot through. Serve with rice or salad on the side.

Balsamic vinegar for dressings

Inspired by our friend, Lindy Kimberley