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Sweet and sour chicken, orange and jujubes

Surprise your guests with this dish created by our Chefs and inspired by Sino-Thai food traditions. We strongly recommend you to use chicken thighs and not chicken breasts for any stir-fried dish, the meat will be much more tender.

Serves 2.

200 g chicken, cut in bite size pieces

1 dry spur chilli, sliced, seeds removed

20 g cashew nuts

1 fresh red spur chili, sliced

half onion, sliced

8 jujubes (re-hydrated in hot water for 10 minutes if using dry jujubes)

1 teaspoon sesame oil

10 g spring onion, chopped

1 orange, peeled and cut in segments


2 tablespoons oyster sauce

1 teaspoon sugar

0.5 tablespoon soy sauce

2 tablespoons chicken stock

Heat 2 tablespoon of oil (low heat) in a frying pan. Stir-fry the dry chilies for about 1 minute. Remove from the pan, drain on kitchen paper and set aside. Then stir-fry the cashew nuts until they take a nice golden color. Remove your nuts from the pan, drain on kitchen paper and set aside.

Stir-fry the chicken for about 2 minutes, then add onions and fresh chili (medium heat). Cook until the chicken is golden.

Add oyster sauce, soy sauce, sugar, jujubes and mix well.

Add stock and cook for 2 more minutes.

Remove from the heat. Add cashew nuts, chilies, sesame oil and spring onions. Mix well.

Transfer on a serving plate with orange segments.

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