Hoisin Chicken Stir Fry
Equipment
- Wok or large frying pan
- Wooden spoon
Ingredients
- 6 sticks celery halved lengthways and sliced
- 2 cm piece fresh ginger peeled and grated
- 1 tbsp sunflower oil
- 4 skinless chicken breasts diced
- 4 tbsp hoisin sauce
- 2 tbsp ketchup
- 1 tbsp light soy sauce
- 1 tsp Chinese five spice
- 2 bok choy quartered
- toasted sesame seeds
- jasmine rice to serve
Instructions
- Heat the oil in a wok or large frying pan. Add the diced chicken breasts to brown off in the wok. Remove the chicken when golden in colour and fully cooked through.
- Add the celery and ginger to the wok. When the celery has softened down, add the chicken back in.
- The hoisin sauce goes in next, along with the ketchup, soy sauce and Chinese 5 spice. Allow to cook while stirring for 3 - 4 minutes.
- Add the pak choi and a splash of water and cook for a further 1 - 2 minutes.
- Sprinkle with the sesame seeds and serve with rice. Enjoy!
Notes
This recipe combines juicy, tender chicken breasts with a medley of crisp vegetables and a rich, tangy sauce that will make your taste buds dance.
Nutrition
Calories: 402kcal
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