Stir Fried Chicken with Honey, Soy and Cashews

Tonight's final post also happens to be tonight's dinner and not a recipe I have made before, or one of my Cook Book Challenges either!  Instead this is one of the multitude of recipes I have saved from one of my food magazines, it was resting contently on my 'must make' list until it was unearthed yesterday!

Stir Fried Chicken with Honey, Soy and Cashews
1 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp clear honey
2 tsp cornflour
Zest and juice of 1 lemon
2.5cm piece root ginger, peeled and finely chopped
4 skinless chicken breasts
4 spring onions
2 tsp oil
200g sugar snaps
100g cashews

In a small bowl or jug, mix the soy, hoisin sauce, honey, cornflour, lemon zest and juice and ginger.

Cut the chicken into strips and trim and shred the spring onions.

Heat the oil in a wok or large frying pan, stir fry the chicken for 5-6 mins, until lightly coloured. Add the spring onions, the sugar snaps and the cashews and stir fry for a couple of mins. Add the sauce and toss everything together over the heat for a further 30 seconds or so.

Serves 4
Sainsbury’s Mag, Oct 09

The lemon was a little overpowering, I would maybe use only half a lemon next time.  I used a pack of fresh noodles that I added to the pan along with the sauce to heat through but it could also be served with some plain boiled rice.

This has now been moved from my 'must make' list onto our 'must have again' list!