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