Ingredients
1 kg boneless chicken breasts cut in small pieces
SIDS SALT & PEPPER to taste
1 cup chicken stock
2 tbsp GF soy sauce
½ tsp freshly grated ginger
¼ cup hoisin sauce
1 tbsp rice vinegar
2 tbsp cornflour
3 cloves garlic , minced
2 tsp sesame oil
1-2 tsp Kaitaia Fire, to taste
¾ cup unsalted cashews
1 head green leafy lettuce
5 spring onions, chopped, divided
Directions
Season chicken pieces SIDS SALT & PEPPER to taste.
In a small bowl stir together the chicken stock, soy sauce, ginger, hoisin sauce, vinegar and cornflour.
Heat oil in a large frypan. Add chicken to hot pan and stirfry until cooked through, about 3 minutes.
Add garlic and cook for 30 seconds. Reduce heat to low, add the sauce from the bowl and continue to cook, stirring, until thickened. Add hot sauce, to taste. Stir in cashews and most of the spring onion, reserving a big handful for garnish at the end.
Serve in cold lettuce cups. Top with remaining chopped spring onions if desired.
