Fast Hoisin chicken stirfry
- 3 tbsp peanut oil
- 600g pre-cut chicken breast stir-fry strips
- 1 red capsicum
- 300g sugar snap peas
- 1 small head of broccoli, cut into small florets
- 1 small pkt Hokkien noodles
- 1 jar Hoisin sauce or Oyster Sauce (if Hoisin unavailable)
- 1tsp cornflour
- 1 cup water
Fill the kettle and boil it.
Heat the oil in a frying pan and brown batches of chicken in the oil.
While the chicken is cooking, cut the broccoli and top and de-string the sugar snap peas. Put them in a heat-proof bowl and pour the boiling water over them.
Fill and re-boil the kettle.
Cut the capsicum into batons and add them to the pan with all of the chicken. Stir fry for 2 minutes and add Hoisin sauce.
Place hokkien noodles in a heat- proof bowl and cover with boiling water.
Mix the cornflour into the water and pour into the pan and bring to the boil to form a sauce.
Drain the vegetables and add them to the pan.
Drain the noodles and add to the pan and toss until all ingredients are covered in the sauce.
Related chicken recipes
- All-in chicken leg bake
- Beef and glass noodle sauce stir-fry
- Chicken and pea risotto
- Apricot chicken
- Thai green chicken curry
- Slow cooker chicken soup
- I have set this recipe out especially to save time. Hungry people are grumpy people and it’s important to use all the timesaving techniques you can to get that meal on the table.
- Blanching vegetables like this ensures they still have a great crunchy texture and preserves their nutrition.
- You can adapt the techniques here to almost any protein and vegetable stir fry.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.