Chicken on Rice with Red Peppers
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Recipe for chicken on rice with red bell peppers and cashew nuts
29 March, 2013
serves for
4
total time
0
HR
30
MIN
ingredients
Soy sauce
4 tbsp
Sherry
2 tbsp
Ginger
peeled, grated
Chicken
4 breasts, peeled, cut into cubes
Rice vinegar
200 g, long grain
Oil
3 tbsp
Garlic
2 cloves, crushed
Shallots
4 each
Red bell peppers
2 each, deseeded, cut into chunks
Cashew nuts
150 g
Hoisin sauce
2 tbsp
Preparation
Mix 2 tbsp of the soy sauce with the sherry and ginger and rub into the chicken pieces. Set aside to marinade for 1 hour.
Cook the rice according to the packet instructions and keep in a warm place.
Heat the vegetable oil in a wok until just smoking. Add the garlic, shallots, chicken and bell peppers and stir fry for about 5 minutes or until the chicken is cooked through.
Add the cashew nuts, hoisin sauce and remaining soy sauce and fry briefly. Serve immediately on a bed of rice.
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