I always seem to have trouble finding chilli garlic sauce, so this time I just mixed a little bit of garlic in sweet chilli sauce and used that instead. It was still delicious.
- 3 tablespoons hoisin sauce
- 1/2 teaspoon chilli garlic sauce
- 3 tablespoons chicken broth
- 800g chicken, chopped
- 1 tablespoon cornstarch
- 1 1/2 tablespoons vegetable oil
- 1 small onion
- 4 cloves garlic
- 2 tablespoons rice vinegar
- 6 shallots
- 3/4 cup unsalted cashews
1. In a bowl, combine the hoisin sauce, chilli garlic sauce, and broth. Set aside.
2. In another bowl, combine the chicken, salt, and pepper and sprinkle with cornflour.
3. Cook the chicken until golden.
4. Add the onion. Add the garlic. Add the vinegar.
5. Reduce heat, add step 1 and warm through for a few minutes. Remove from heat. Stir in the cashews and shallot.
- 3 tablespoons hoisin sauce
- 1/2 teaspoon chilli garlic sauce
- 3 tablespoons chicken broth
- 800g chicken, chopped
- 1 tablespoon cornstarch
- 1 1/2 tablespoons vegetable oil
- 1 small onion
- 4 cloves garlic
- 2 tablespoons rice vinegar
- 6 shallots
- 3/4 cup unsalted cashews
1. In a bowl, combine the hoisin sauce, chilli garlic sauce, and broth. Set aside.
2. In another bowl, combine the chicken, salt, and pepper and sprinkle with cornflour.
3. Cook the chicken until golden.
4. Add the onion. Add the garlic. Add the vinegar.
5. Reduce heat, add step 1 and warm through for a few minutes. Remove from heat. Stir in the cashews and shallot.
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