Capsicum, Chilli and Hoisin Chicken Stirfry

PREPARATION TIME: 15 MINUTES (PLUS REFRIGERATION TIME)
COOKING TIME: 15 MINUTES
SERVES: 4

Ingredients

800g chicken breast fillets, sliced thinly
2 cloves garlic, crushed
1 1/2 teaspoons five-spice powder
10cm stick (20g) fresh lemon grass, chopped finely
2cm piece fresh ginger (10g), grated
2 tablespoons peanut oil
1 medium brown onion (150g), sliced thinly
1 fresh long red chilli, chopped finely
1 medium red capsicum (200g), sliced thinly
1/3 cup (80ml) hoisin sauce
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice
1/2 cup coarsely chopped fresh coriander
2 tablespoons fried shallots
1 green onion, sliced thinly

Method

1. Combine chicken with half the garlic, 1 teaspoon of the five-spice and all of the lemon grass and ginger in large bowl. Cover, refrigerate 1 hour.
2. Heat the oil in wok; stir-fry chicken, until cooked
3. Stir-fry brown onion, chilli, capsicum, and remaining garlic, until onion begins to soften.
4. Add hoisin sauce, lemon rind and juice, and the remaining five-spice; stiry-fry until sauce thickens slightly. Remove from heat; toss coriander into stir-fry, sprinkle with shallots and green onion.

Nutrition

Per serving - 15.4g total fat (3.1g saturated fat); 1601kJ (383 cal); 12.1g carbohydrate; 47.2g protein; 3.9g fibre

Notes

I don't use anywhere near 800g of chicken, I use more like 500g and that's plenty for two people. It also gives the recipe a greater emphasis on the vegetables, and most supermarket chicken breast packs are no larger than 650g anyway. Once I toss the vegetables in, I try speed things along, I prefer to have the onion and capsicum quite 'crisp' when serving. Oh and I don't use brown onion, I use the red 'Spanish' Onion, and slice rather thickly, to get them nice and 'crisp', otherwise they wilt too easily.