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Chicken on Rice with Red Peppers

Chicken on Rice with Red Peppers

Recipe for chicken on rice with red bell peppers and cashew nuts

29 March, 2013
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serves for


total time

0 HR 30 MIN


Soy Sauce
4 tbsp
2 tbsp
peeled, grated
4 breasts, peeled, cut into cubes
Rice Vinegar
200 g, long grain
3 tbsp
2 cloves, crushed
4 each
Red Bell Peppers
2 each, deseeded, cut into chunks
Cashew nuts
150 g
Hoisin Sauce
2 tbsp


Mix 2 tbsp of the soy sauce with the sherry and ginger and rub into the chicken pieces. Set aside to marinade for 1 hour.

Cook the rice according to the packet instructions and keep in a warm place.

Heat the vegetable oil in a wok until just smoking. Add the garlic, shallots, chicken and bell peppers and stir fry for about 5 minutes or until the chicken is cooked through.

Add the cashew nuts, hoisin sauce and remaining soy sauce and fry briefly. Serve immediately on a bed of rice.

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