Hoisin chicken with stir-fried rice
Serves: 6
Prep time: 10 minsTotal time: 
Recipe by Angela Boggiano / Recipe photograph by Craig Robertson
Hoisin chicken with stir-fried rice
Serves: 6
Prep time: 10 minsTotal 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
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.
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.
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
- 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.
- Meanwhile, tip the cashew nuts into a separate pan and toast for 2-3 minutes until golden brown, then put aside.
- 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.
- Cut the cooked chicken into strips. Spoon the rice into bowls and top with the chicken and extra sauce to serve.
