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!

Dead Good Chicken Noodle Soup

Wow - so long since my last post!!! There has been lots going on which I would love to blame my absence on but in reality I've had my nose stuck in books all week. I resisted 'The Twilight Saga' for as long as I possibly good but last night after I finished New Moon I promised to tear myself away from Bella, Jake and Edward for long enough to write up a post and catch up on the unread posts sitting in my reader.

As you can imagine the book reading has 'slightly' restricted my time in the kitchen! That being the case one still has to put a meal on the table each night and this Chicken Noodle Soup is one of our all time favourites, it also has the added bonus of being quite healthy too ;0)

Chicken Noddle Soup

Heat 1.75 litres (3 pints) chicken stock in a pan with 1 large clove garlic, peeled and crushed, 1 1/2 tsp ginger, grated and 2 tbsp soy sauce. When simmering, add 3 chicken breasts, halved lengthwise and cook for 10 mins, adding 100g sugar snaps, halved, for the final minute. Remove the chicken and vegetables and set aside. Soak a pack of thin rice noddles in the stock for 5 mins. Transfer to bowls using tongs. Slice the chicken and add to the bowls with the sugar snaps, 8 spring onions, sliced and 25g fresh coriander, torn, and some sliced red chilli. Pour over the stock, season and serve with lime wedges.

Serves 4

I think I got this from a Sainsbury's Magazine many moons ago

This is the best Chicken Noodle Soup ever - in my opinion! And its quicker to make than waiting for the delivery from the Chinese Take Away. The original recipe suggests adding 125g beansprouts too but for some reason I always leave them out.