Hoisin Chicken and Vegetable Stirfry

Hoisin Chicken and Vegetable Stirfry


2 people made this

Yummy stir fried chicken and vegetables; easy, quick and delicious. Great for a quick meal on the run or a busy week night dinner.

Kylie M

Serves: 4 

  • 2/3 cup hoisin sauce
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons light soy sauce
  • 2 tablespoons grated/minced ginger
  • 800g chicken breast fillet, thinly sliced
  • 3 tablespoons peanut oil
  • 1 onion, thinly sliced
  • 3 baby bok choy, base and leaves separated, diced
  • 200g button mushrooms, sliced thickly
  • 1 red capsicum, seeded and sliced
  • steamed rice, to serve

Preparation:30min  ›  Cook:10min  ›  Extra time:30min marinating  ›  Ready in:1hour10min 

  1. Combine hoisin sauce, sweet chilli sauce, soya sauce and ginger in a ceramic bowl.
  2. Add chicken and turn to coat. Cover and refrigerate for 30 minutes.
  3. Heat wok until hot. Add 2 tablespoons oil and 1/3 of chicken mixture. Stir fry for 2 minutes. Remove from wok. Repeat twice with remaining chicken.
  4. Add leftover oil to wok and stir fry onion, base of bok choy, mushrooms and capsicum.
  5. Stir fry for 1-2 minutes. Add chicken and any juices, along with bok choy leaves.
  6. Stir fry for 1-2 minutes.
  7. Serve with steamed rice.

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ok - 15 Nov 2010

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