Ingredients
⅓ cup hoisin sauce
1lbchicken thigh filletsskinless and boneless, chopped into bite-sized pieces
2garlic clovespeeled and crushed
1onionsliced
1tbsprice wine vinegar
1tbspsoy sauce
½ tspground ginger
1tbspsesame oil
1 red capsicum pepperor bell pepper, deseeded and diced
4cupsbroccoli florets2 heads of broccoli
2tspcornflour
2tbspwater
4eggswhole
1tspsoy sauce
1tspsesame oil
Preparation
Combine the chicken with 2 tablespoons of the Hoisin sauce.
Let sit for 10 minutes at room temperature to quickly marinade.
Heat the sesame oil in a large wok on medium-high heat.
Add the chicken then stir-fry until golden.
Remove from the pan onto a warmed plate and set aside.
Increase to high heat, then add the garlic before stir-frying for about 1 minute or until fragrant and golden.
Add the onion, red capsicum peppers and broccoli.
Sautee for 2 minutes or until colours become vibrant.
Return chicken to the pan with the remaining hoisin sauce, rice wine vinegar, soy sauce and ground ginger.
Stir fry for 2 minutes more.
Combine the cornflour and the water together, then add it to the stir fry.
Sautee for 3 minutes until sauce has thickened, the chicken has cooked through and the vegetables are just tender.
Whisk the eggs and soy sauce together in a bowl.
Heat a separate smaller skillet with the oil.
When beginning to steam, add the eggs and swirl them around the base to create a thin layer.
Allow to bubble and fry for about 1 to 2 minutes until golden, and flip.
Continue frying for a minute until cooked through.
Break up the omelette, then serve over the Hoisin Chicken with some steamed rice. Enjoy!
