Mary Berry’s ‘go-to’ hoisin chicken recipe for a quick supper

“Great for a quick supper,” Mary Berry said about her hoisin chicken recipe with a nutty bite.

“Place the chicken breasts in the freezer for an hour or so before you start, so they are firmer when you cut them into strips,” she advised.

Taking as little as 30 minutes to prepare and only 10 minutes to cook, the dish can be whipped up in no time.

If you’re ready to try a delicious homemade marinade, then Mary Berry has the recipe for you.

He’s how to make Mary Berry’s hoisin chicken with cashews recipe, including the lovely marinade.

Hoisin chicken with cashews

• Prep: 30 mins to one hour
• Cooks in: 10 to 30 mins
• Serves: four people

Ingredients

For the marinade

• Three tbsp hoisin sauce
• One tbsp grated fresh root ginger
• One tsp runny honey
• Half a lemon, juice only

For the chicken

• Three boneless chicken breasts, skin removed, cut into long, thin strips
• Two tbsp olive oil, plus an extra dash
• 100g cashew nuts
• Small bunch spring onions, sliced
• Salt and freshly ground black pepper
• Freshly steamed rice or fresh green salad, to serve

Method

To make the marinade

Place the hoisin, ginger, honey and lemon juice in a bowl and stir well. Add in the chicken strips and season with salt and pepper.

When the chicken strips are coated in the marinade, cover the bowl and place it in the fridge for 30 minutes, or longer.

Heat the oil in a wok over a high heat. Fry the chicken for a few minutes in two batches, until golden brown and just cooked through. Remove from the pan and set aside.

Add a dash of oil to the wok, the cashew nuts and spring onions and fry for one minute.

Return the chicken and juices to the pan and toss until warmed through. Serve in a bowl with rice or salad on the side.