Hoi sin and cashew chicken

I’ve taken a liking to Hoi Sin sauce, and I made sure to include a jar in my recent Ocado order.   For dinner a few nights ago, I made a simple chicken in hoi sin sauce dish for dinner.  I served it with steamed bok choy and its amazing how such a simple dinner can go down a treat. 

Ingredients: (serves 2 to 3)

  • 4 chicken thighs (skinned, boneless)
  • salt and pepper to taste
  • 1 tbsp corn flour
  • 2 tbsp vegetable oil
  • 1 white onion, peeled and sliced
  • 1 inch ginger, peeled and sliced
  • 2 cloves of garlic, peeled and sliced
  • 1 red pepper, de-seeded and sliced
  • a handful of cashew nuts
  • 3 to 4 tbsp hoi sin sauce
  • 1 tbsp Shao Xing rice wine
  • 1 tbsp dark soy (kicap manis)
  • 1/4 cup water


  1. Cut the chicken into bite-sized portions
  2. Season the chicken with salt and pepper
  3. Place the corn flour into a bowl.  Coat the chicken and shake off excess flour.  Place chicken on a plate
  4. Pre-heat the oven at 180 degrees
  5. Heat oil in a wok
  6. Fry the chicken in batches for 3 to 4 minutes and remove to a plate.  Drain chicken with kitchen paper
  7. Place cooked chicken on a foil-lined baking tray
  8. Cook in the oven for 10 minutes
  9. In the mean time, drain some of the oil, leaving 3/4 tbsp in the wok
  10. Fry the onions for a minute, followed by the ginger and garlic for 30 seconds
  11. Toss in the peppers and transfer the cooked chicken into the wok
  12. Add the hoi sin, rice wine, dark soy sauce and water.  Give the chicken a good stir and leave to cook for 2 minutes
  13. Serve with steamed rice and vegetables 

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