- Steamed rice, to serve
- 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.
- 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.
- 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.
- Divide stir-fry among bowls and serve with steamed rice.
Recipe sourced from www.taste.com.au