Fresh produce and a few pantry staples are all you need for this delicious hoisin chicken stir-fry
Serves 4
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A humble stir-fry that stars capsicum and chicken breast fillet tossed in a mixture of hoisin sauce, five-spice and lemon juice makes for a hearty, delicious and fuss-free meal. Add this to your stir-fry rotation for easy weeknight meals, when you’re looking for a flavourful dish to just go with a bowl of warm rice.


  • 800 g chicken breast fillets, sliced thinly
  • 2 clove garlic, crushed
  • 1½ tsps five-spice powder
  • 10 cm stick (20 g) fresh lemongrass, chopped finely
  • 2 cm piece fresh ginger (10g), grated
  • 2 tbsps peanut oil
  • 1 brown onion (150 g), sliced thinly
  • 1 fresh long red chilli, chopped finely
  • 1 red capsicum (200 g), sliced thickly
  • ⅓ cup (80 ml) hoisin sauce
  • 2 tsps finely grated lemon rind
  • 1 tbsp lemon juice
  • ½ cup coarsely chopped fresh coriander
  • 2 tbsps fried shallots
  • 1 green onion, sliced thinly

Combine chicken with half the garlic, 1 tsp of the five-spice and all of the lemongrass and ginger in large bowl. Cover, refrigerate 1 hr.


Heat half the oil in wok; stir-fry brown onion, chilli, capsicum and remaining garlic, until onion softens. Remove from wok.


Heat remaining oil in wok; stir-fry chicken, in batches, until cooked.


Return onion mixture and chicken to wok with sauce, lemon rind, lemon juice and remaining five-spice. Stir-fry until sauce thickens slightly. Remove from heat; toss coriander into stir-fry, sprinkle with shallots and green onion.

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