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PURE HELL HOT SAUCE

Cashew Chicken Stir-Fry Salad
• 150 ml. hoisin sauce
• 3 Tbls. Pure Hell Hot Sauce
• 2 Tbls. 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 coleslaw mix

Combine hoisin sauce, Pure Hell Hot Sauce and 1 Tbls. of the oil and set aside. Cut chicken into small cubes. Cut pepper into 1/2" pieces. Drain pineapple.

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 coleslaw between four serving bowls. Spoon stir-fry over coleslaw.

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