Hoisin Chicken Stir-fry with Brown Rice, Chestnuts & Cashews

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
2 spring onion
20g cashew nuts (Nuts)
80g chestnuts
600g diced British Free Range chicken breast
1 tsp Chinese five-spice

(Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
6 tbsp hoisin sauce (Soya)

(Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
240g chestnut mushrooms
25g honey

(100% Honey)
4 tsp ginger & garlic paste

(Garlic, Ginger, Rapeseed Oil, Sea Salt. )
200g brown rice

(100% Brown Rice)
2 pepper

Allergens

Contains: Nuts, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	125Kcal	557Kcal
	523kJ	2331kJ
Fat	2.9g	13g
of which saturates	0.6g	2.6g
Carbohydrates	15g	65g
of which sugars	3.4g	15g
Protein	10g	45g
Salt	0.38g	1.7g
Fibre	1.7g	7.6g

Back

High protein 7 plants Low sat fat

Hoisin Chicken Stir-fry with Brown Rice, Chestnuts & Cashews

Prep time: 15 mins

Total time: 30 mins

Cuisine: Asian

Food group: Poultry

This traditional Chinese dish is utterly delicious and comforting. You'll sizzle flavourful chicken thighs with sticky-sweet hoisin, garlic, ginger and five-spice. Add earthy mushrooms and sweet chestnuts. A pinch of chill paste for warmth, then serve with fluffy brown rice and cashews for crunch!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a measuring jug & a sieve

Get started

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Cut the spring onion whites into 2cm pieces, thinly slice the greens

Get sizzlin'

Heat the large frying pan with 2 tsp olive oil on medium-high heat. Once hot, add the chicken and cook for 10 mins. Season with salt and pepper
After 10 mins, add the spring onion whites and a generous pinch of five spice to the chicken and cook for a further 4 mins, until golden and cooked through
Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
Remove the chicken from the pan and set aside

Finish the prep

Meanwhile, dice the peppers into 2cm chunks. Thinly slice the mushrooms. Roughly chop the chestnuts
Reheat the frying pan with 1 tbsp olive oil on medium-high heat. Once hot, add the pepper and mushroom and cook for 4-5 mins, until softening. Season with salt and pepper

Build the flavour

Add the chestnuts, ginger & garlic paste and a pinch of the remaining five spice to the pan. Cook for 2 mins, then add the chilli paste (add less for less heat), hoisin, honey and 75ml water
Add the chicken back to the pan and cook for a further 2-3 mins, until the sauce has thickened and coats the chicken and veg. Season to taste with salt and pepper

Plate up

Serve the chicken into bowls, with the rice alongside. Scatter over the cashews and spring onion greens to finish

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