- 500g chicken breasts, sliced
- 1 large carrot, sliced
- 100g green beans, sliced
- 1 bunch bok choy, trimmed
- 1 yellow capsicum, sliced
- 2 stalks spring onions, sliced
- 1/3 cup hoisin sauce
- 1/2 cup chicken stock
- 4 cloves garlic, minced
- 1/2 thumb sized ginger, cut into matchstick sizes
- 1 red onion, sliced
- 2 tsp cornstarch
- 1 tbsp Chinese cooking wine
- 1/2 tsp baking soda
- white pepper
- peanut oil
- In a bowl combine cornstarch, Chinese cooking wine and baking soda. Add chicken mix well to coat evenly with the mixture, set aside for 15 minutes.
- Prepare a wok, place on high heat then add peanut oil. Heat oil and once it hits its smoking point add chicken in small batches and stir fry in very high heat for 3 minutes or until cooked. Note do not overcook so they won’t become rubbery. Remove chicken from wok then set aside.
- Using the same wok add oil if needed then sauté garlic and ginger.
- Add the red onion, carrots, beans, bok choy and capsicums, then stir-fry for 2 minutes.
- Add the chicken together with the hoisin sauce and chicken stock, still in high heat bring to a rapid boil until sauce thicken, this will take 2 to 3 more minutes. Season with salt and white pepper.
- Serve hot with freshly cooked rice.