Hoisin Chicken and Pepper Stir-Fry

Serves	4
Prep time	10 minutes
Cook time	15 minutes
Total time	25 minutes
Allergy	Peanuts, Soy
Meal type	Lunch, Main Dish, Snack
Misc	Pre-preparable, Serve Hot
Occasion	Barbecue, Casual Party
Region	Chinese
By author	Karen S Burns-Booth

This recipe for Hoisin Chicken and Pepper Stir-Fry is easy to make and would be perfect for a Friday night "Fake Away". Adjust the fresh veggies to what you have to hand and what is in season.

Ingredients

400g skinless, boneless chicken breasts (cut into small chunks)
4 tablespoons hoisin sauce
2 tablespoons peanut or sesame oil
4 cloves garlic, peeled and minced
1 (peeled and diced roughly)
1 bunch of spring onions (trimmed and diced)
2 carrots (peeled and cut into julienne strips)
1 green pepper (trimmed, deseeded and cut into strips)
extra hoisin sauce & cooked rice (to serve)

Note

This recipe for Hoisin Chicken and Pepper Stir-Fry is easy to make and would be perfect for a Friday night "Fake Away". Adjust the fresh veggies to what you have to hand and what is in season.

Directions

Step 1	Place the chicken pieces in a bowl and add half of the hoisin sauce, stir well and allow to marinade for 30 to 45 minutes.
Step 2	Heat half of the oil in a wok, add the chicken and stir fry it for 3 to 4 minutes until it is golden brown and cooked through. Transfer the chicken to a plate.
Step 3	Return the wok to the heat and pour in the remaining oil; add the garlic and ginger, stir fry for for 2 minutes until the garlic is golden brown. Add the spring onions, carrots and red pepper and continue to stir fry for a further 2 to 3 minutes.
Step 4	Return the chicken to the wok with the remaining hoisin sauce and 2 to 3 tablespoons water, story fry for a further 3 to 4 minutes until the chicken is warm and the vegetables are soft but still retain a crunch.
Step 5	Divide between 4 bowls and serve with steamed rice and some extra hoisin sauce.