Robertson's

Ingredients

3 chicken breasts cut into thin strips

5 tbsp plain McDougalls flour

5 tbsp cornflour

1 egg

Salt and pepper to season

Vegetable oil to deep fry 

For the Sticky marmalade sauce 

4 tbsp Robertson's Silver Shred marmalade

1 tbsp rice wine vinegar

1 clove garlic chopped

1 red chilli seeded and chopped

2 tbsp light soya sauce

2 spring onions finely chopped

A few drops of toasted sesame seed oil

1 tbsp vegetable oil 

To serve

Toasted cashew nuts roughly chopped 

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Instructions

Heat the vegetable oil in a deep pan

Place the McDougalls flour, cornflour, salt and pepper in a bowl.

Add the chicken and the egg and mix well coating the chicken pieces

Deep fry the chicken pieces until crispy. Remove and place on a paper towel

Heat the oil for the sticky sauce in a wok. Add the chopped garlic and fry for a minute.

Add the chilli and the Robertson's Silver Shred. Mix well.

Add the soya sauce and the vinegar.

Mix well and reduce to a thick consistency

Add the fried chicken and mix until the chicken is coated. Remove from heat. Add the sesame seed oil and the spring onions and mix.

Serve garnished with the toasted cashews.  

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