Hoisin Chicken Stir-Fry | Marion's Kitchen

Ideal for weeknights, this quick and simple hoisin chicken stir-fry from Marion Grasby is a fast dinner you’ll want time and again.

📝 Ingredients

• 400 g (14 oz) boneless chicken breast
• 2 tbsp vegetable oil
• 3 garlic cloves, roughly chopped
• 1 onion, sliced into wedges
• 2 capsicums (bell peppers), deseeded, cut into bite-sized pieces
• 3 spring onions (scallions), cut into batons
• MARINADE
• 3 tbsp soy sauce
• 1/2 tsp dark soy sauce
• 1 tbsp Chinese Shaoxing wine
• 1/2 tsp bicarbonate of soda (baking soda)
• 3 tsp cornflour (cornstarch)
• HOISIN STIR-FRY SAUCE
• 3 tbsp hoisin sauce
• 3 tbsp Chinese Shaoxing wine
• 1 tbsp soy sauce
• 1/2 tsp dark soy sauce
• 2 tsp white vinegar
• 2 tsp sugar
• 1 1/2 tsp ground black pepper

👨‍🍳 Instructions

1. 1Slice the chicken breasts against the grain on the diagonal to form wide strips that are no more than 3-4mm (about ⅛ inch) thick.
2. 2Whisk together the marinade ingredients in a large bowl. Add the chicken and mix well with your hands to make sure each slice gets a little love from the marinade. Set aside for 10 minutes.
3. 3To make the hoisin stir-fry sauce, mix the ingredients in a small bowl until combined.
4. 4Heat the vegetable oil in a wok or large non-stick frying pan over high heat. Add the onion and stir-fry for 30 seconds or until just starting to char. Push the onion to the sides of the pan and add the chicken and marinade into the centre. Spread the chicken out as much as possible and leave for about 3–4 minutes, or until a crust begins to form. Then combine with the other ingredients in the wok.
5. 5Toss through the garlic. Then add the capsicum. Stir-fry for another 30 seconds until fragrant. Add the stir-fry sauce (pouring it around the edges of the pan) and stir-fry for another 30 seconds or until everything is well coated, the sauce has thickened slightly and the chicken is just cooked. Toss through the spring onion. Serve immediately.