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  • Writer's pictureGrace Hamilton

RECIPE: Hoisin and Sweet Soy Chicken

With cashews, rice and vegetables


- 1 oven safe deep pan

- 1 medium/ large frying pan

- 1 large double-handle saucepan

- 1 small/ medium saucepan

- 2 sharpened knives (1 for chicken, 1 for vegetables to avoid cross-contamination)


- 1 1/3 cup long grain rice

- chives for tasting

- 1 pack baby capsicum

- 1 large yellow onion

- 100g roasted cashews

- 500-750g chicken breast

- 1/2 cup hoisin sauce

- 2tbsp sweet soy sauce

- 3tsp ground ginger

- 2 cups water


i. Preheat oven to 180 degrees celsius. Add 1 1/3 cups of long grain white rice to 3 cups of water to a double-handed saucepan over medium heat and stir intermittently

ii. Cut chicken into bite sized pieces and add to frying pan over medium heat

iii. Once rice is almost cooked, turn heat to low and let simmer

iv. While chicken is cooking, begin cutting the baby capsicum, onion and chives finely and add to rice

v. Turn heat off rice and stir before leaving with lid to cover

vi. When the chicken is cooked through, add to rice and vegetable mix

vii. In the smaller saucepan, add hoisin sauce, sweet soy, ginger and water and stir over low heat

viii. Add liquid into rice, chicken and vegetable mix and stir

ix. Pour evenly into an oven-safe dish, sprinkle with chives and top with cashews

x. Cook in oven for 15min then let sit with tea towel covering

xi. Allocate to meal-prep dishes


From this recipe you'll be able to get 4-6 servings.

Based on 6 servings: 352cals

Carbohydrates: 43.1g Fats: 8.4g (1.4g saturated) Proteins: 25.9g

To get more carbs per serving, you can add red kidney beans or chickpeas (which will also get you more protein), potato and/ or pair the dish with some fresh Turkish bread. Easily increase protein by upping the portion of chicken used, and bump up the healthy fats by cooking your chicken with extra virgin olive oil. Alternatively, you can replace the chicken breast with thigh fillets - which naturally have more fat content (and are juicer).

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