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Hoisin chicken with stir-fried rice

  • Serves 6
  • Prep 10 mins
  • Total time 30 mins
4.0/5 rating (1 votes)
Hoisin chicken with stir-fried rice
Hoisin chicken with stir-fried rice

step by step

  • 1Put 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.
  • 2Meanwhile, tip the cashew nuts into a separate pan and toast for 2-3 minutes until golden brown, then put aside.
  • 3Pour 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.
  • 4Cut the cooked chicken into strips. Spoon the rice into bowls and top with the chicken and extra sauce to serve.
  • Recipe by Angela Boggiano

    Recipe photograph by Craig Robertson

You will need

  • 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

+ Nutritional Information