Simple Hoisin Chicken And Broccoli Stir-Fry Recipe

INGREDIENTS:

Chicken Stir Fry:

• 500g | 1lb skinless and boneless chicken thigh fillets, chopped into bite-sized pieces
• ⅓ cup Hoisin sauce
• 2 cloves garlic, peeled and crushed
• 1 onion, sliced
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• ½ teaspoon ground ginger
• 1 tablespoon sesame oil
• 1 red capsicum/bell pepper, deseeded and diced
• 4 cups broccoli florets (2 heads of broccoli)
• 2 teaspoons cornflour
• 2 tablespoons water

Chinese Omelette:

• 4 whole eggs
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil

INSTRUCTIONS:

Hoisin Chicken:

1. Combine the chicken with 2 tablespoons of the Hoisin sauce for 10 minutes at room temperature to quickly marinade.
2. 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.
3. 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.
4. 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).

Chinese Omelette:

1. 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.
2. To serve:
3. Break up the omelette and serve over the Hoisin Chicken with Steamed Rice.

Source: Cafe Delights

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