Hoisin Chicken Stir-fry

Ingredients

• 400g chicken breasts, thinly sliced widthwise
• 80ml (1/3 cup) hoisin sauce
  
• 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 rice, to serve

Method

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

Recipe sourced from www.taste.com.au