Chicken Stir-Fry in Hoisin sauce
- 30 mins cooking time
Put the chicken into a bowl and add the chopped ginger and garlic and mix together. Add the potato flour, season with salt and black pepper and mix it well with your hands to give the chicken a nice coating.
Melt the Lurpak® butter in a wok at a high temperature. Sear the coated chicken pieces till they are nice and golden. Add the carrots and spring onions and fry them for a few minutes. Add the soy sauce, hoisin sauce and sugar and let it simmer for a short while. Next add cashews and, should the glazing be too thick, a splash of water.
Season with salt and black pepper, and sprinkle with freshly chopped coriander leaves.
Serve immediately with some boiled jasmine rice.