Chicken Stir Fry in Hoisin Sauce

30 min 4 servings
  • 600g chicken breast
  • 2cm fresh ginger
  • 2-3 garlic cloves
  • 2 teaspoons cornflour
  • 2 carrots, sliced
  • 2-3 spring onions, sliced 
  • 50g cashews, roasted
  • 2 tablespoons soy sauce
  • 100ml hoisin sauce
  • 1 spoon sugar
  • Fresh coriander
  • Butter for frying
  • Jasmine rice
Chicken Stir Fry in Hoisin Sauce


Cook your rice according to the directions on the packet (or feel free to use pre-cooked rice if you're short on time).

Slice your chicken into 2cm squares and place into bowl. Finely chop ginger and garlic and mix with the chicken. Add cornflour, season with salt and pepper and mix well to give the chicken a nice even coating.

Melt butter in a wok at a high temperature. Sear the coated chicken pieces till they are nice and golden. Add carrots and spring onions to the wok. Add soy sauce, hoisin sauce and sugar and let it simmer for a couple of minutes. Next add cashews and, should the sauce be too thick, a splash of water.

Season with salt and pepper (or chili), and sprinkle with freshly chopped coriander leaves. Serve immediately with your rice!

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