Cashew Chicken Stir-Fry Salad
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| Serves 4 |
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| Preparation Time: |
10 minutes |
| Cooking Time: |
5 minutes |
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| 150 ml. Hoisin sauce |
| 3 tablespoon Frank’s® RedHot® Original |
| 2 tablespoons vegetable oil, divided |
| 500 g. Chicken, after skin and bones removed |
| 1 red or green sweet Pepper |
| 1 250 g. can chunk Pineapple |
| 100 g. Cashew Nuts |
| 1 350 g. bag Cole Slaw mix |
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| Combine hoisin sauce, Frank's RedHot Sauce and 1 tablespoon of the oil and set aside.
Cut chicken into small cubes. Cut pepper into 1/2-inch pieces. Drain pineapple. |
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| Heat remaining oil in large nonstick skillet or wok. Stir-fry chicken, pepper, pineapple and nuts until chicken is browned.
Pour sauce mixture over chicken. Toss to coat and remove from heat.
Divide the cole slaw between four serving bowls. Spoon stir-fry over cole slaw. |
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Recipe supplied by FranksRedHot.com |
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