Hoisin chicken stir-fry

Some fresh produce and a few pantry staples are all you need for delicious hoisin chicken stir-fry.

• 400g chicken breasts, thinly sliced widthwise
• 80ml (1/3 cup) hoisin sauce (see note)
• 80ml (1/3 cup) peanut oil
• 2 cloves garlic, thinly sliced
• 3cm piece ginger, cut into julienne (matchsticks)
• 1 red onion, cut into wedges
• 100g green beans, trimmed, sliced on the diagonal
• 1 bunch baby pak choy, trimmed, roughly chopped
• 1 small red capsicum, seeded, thinly sliced
• 1 small yellow capsicum, seeded, thinly sliced
• 2 spring onions, thinly sliced on the diagonal
• Steamed SunRice White Long Grain Rice, to serve

Energy 1506kJ	Fat saturated 4.00g
Fat Total 21.00g	Carbohydrate sugars 10.00g
Carbohydrate Total 12.00g	Dietary Fibre 7.00g
Protein 27.00g	Cholesterol 59.00mg
Sodium 439.92mg

All nutrition values are per serve.

1. Step 1

   Place chicken and 2 tablespoons hoisin sauce in a large bowl. Season with salt and pepper, then toss to combine. Stand at room temperature for 15 minutes to marinate.

2. Step 2

   Heat 2 tablespoons oil in a large wok over high heat. Add chicken and stir-fry for 4 minutes or until golden. Transfer to a plate. Wipe wok clean with paper towel.

3. Step 3

   Return wok to high heat with remaining 2 tablespoons oil. Add garlic and ginger, then stir-fry for 2 minutes or until garlic is light golden. Add red onion, beans, pak choy and red and yellow capsicums, then stir-fry for 2 minutes. Return chicken to wok with spring onions, remaining 2 tablespoons hoisin sauce and 2 tablespoons water. Stir-fry for a further 3 minutes or until chicken is cooked through and vegetables are tender, then season.

4. Step 4

   Divide stir-fry among bowls and serve with steamed rice.

Top tips: We used Ayam Hoi Sin Sauce. From supermarkets.

For a variation, substitute beef or lamb for the chicken.

For extra crunch, scatter stir-fry with roasted cashews or peanuts.