- 600 g chicken filet (breast)
- 2 cm fresh ginger
- 2-3 garlic cloves
- 2 teaspoons of potato flour
- 2 carrots
- 2-3 spring onions
- 50 g roasted cashews
- 2 tablespoons soy sauce
- 1 dl hoisin sauce
- 1 spoon sugar
- Fresh coriander leaves
- Lurpak® butter for frying
- Jasmin rice
Chicken stir fry and hoisin sauce
Heat a pot of water and boil the rice.
Slice your chicken into 2x2 cm squares and put them in a bowl. Finely chop ginger and garlic and blend with the chicken.
Add potato flour, season with salt and pepper and mix it well with your hands to give the chicken a nice coating.
Melt Lurpak® butter in a wok at high temperature.
Sear the coated chicken pieces till they are nice and golden.
Slice carrots and spring onions and fry them in the wok.
Add soy sauce, hoisin sauce and sugar letting it simmer for a short while.
Next add cashews and, should the glazing be too thick, a splash of water.
Season with salt and pepper (or chili), and sprinkle with freshly chopped coriander leaves.