Simple Hoisin Chicken and Broccoli Stir-Fry

Ingredients

• 1 lb skinless and boneless chicken thigh fillets (chopped into bite-sized pieces)
• 1/3 cup Hoisin sauce
• 2 cloves garlic (peeled and crushed)
• 1 medium brown onion (sliced)
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon ground ginger
• 1 tablespoon sesame oil
• 1 medium red capsicum/bell pepper (deseeded and diced)
• 4 cups broccoli florets (from 2 heads of broccoli)
• 2 teaspoons cornflour
• 2 tablespoons water
• 4 large eggs
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil

Instructions

1. 1

   --- Hoisin Chicken: ---

2. 2

   Combine the chicken with 2 tablespoons of the Hoisin sauce for 10 minutes at room temperature to quickly marinade.

3. 3

   Heat the sesame oil in a large wok (or cast iron skillet/frying pan) on medium-high heat. Add the chicken and stir fry until golden. Remove from the pan onto a warmed plate and set aside.

4. 4

   Increase to high heat and add the garlic and stir-fry for about 1 minute or until fragrant and golden. Add the onion, red capsicum/bell peppers and broccoli. Stir-fry for 2 minutes or until colours become vibrant. Return chicken to the pan with the remaining hoisin sauce, rice wine vinegar, soy sauce and ground ginger. Stir fry for a further 2 minutes.

5. 5

   Combine the cornflour and the 2 tablespoons of water together and add it to the stir fry to help thicken the sauce. Stir fry for a further 3 minutes until sauce has thickened, chicken has cooked through and vegetables are just tender (or cooked to your liking).

6. 6

   --- Chinese Omelette: ---

7. 7

   Whisk eggs and soy sauce together in a bowl. Heat a separate smaller skillet/pan with the oil. When beginning to steam, add the eggs and swirl them around the base to create a thin layer. Allow to bubble and fry for about 1-2 minutes until golden, and flip. Continue frying for a further minute until cooked through.

8. 8

   --- To serve: ---

9. 9

   Break up the omelette and serve over the Hoisin Chicken with Steamed Rice.