Stir-fried Hoisin Chicken    HT   Chinese MC 20mins plus marinating

Serves 4     Hot  Chi   Poultry  Nuts  Main Course  Dairy Free China  Guangdong  Cantonese Asia  Asian

Ingredients

3 Boneless Chicken Breasts, skinned

1 Egg White, lightly beaten

4 teasp Cornflour

1 teasp Soy Sauce

Black Pepper

1/2 Green Capsicum (Sweet Pepper) deseeded

1/2 Red Capsicum deseeded

1 Onion

2 tbsp Water

1/2 teasp Sugar

1/2 teasp Sesame Oil

2 tbsp Peanut Oil

1 Garlic Clove, crushed

1 teasp grated fresh Ginger

2 tbsp Hoisin Sauce

180ml/6fl.oz. Chicken Stock

Unsalted Peanuts to garnish

Instructions

1. Cut the chicken into cubes about 2.5cm/1 inch. Mix together the egg white, 1 teaspoon of the cornflour, soy sauce and black pepper in large bowl. Add the chicken, mix well, cover and refrigerate for up to 1 hour, mixing occasionally.

2. Cut the red and green peppers into thin strips and slice the onion very thinly and separate into rings. Mix 1 tablespoon cornstarch, water, sugar and sesame oil.

3. Heat the peanut oil in a large frying pan or wok, add the onion, garlic and ginger and stir-fry for 1-2 minutes until the onion is golden and soft. Add chicken and stir-fry for 2-3 minutes or until the chicken has turned white and opaque. 

4. Add the Hoisin sauce and cook stirring for about 30-45 seconds then stir in the stock and bring to the boil. 

5. Add the green and red pepper and stir-fry for a further 1 minute. Add the cornflour mixture and continue to cook stirring until thickened.

6. To serve - transfer to a heated serving dish and sprinkle with peanuts. Serve immediately.

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