Hoisin Chicken and Broccoli Stir-Fry

Ingredients

• 1 lb skinless and boneless chicken thigh filletschopped into bite-sized piece s
• 1/3 cup Hoisin sauce
• 2 clove sgarlicpeeled and crushed
• 1 medium brown onionsliced
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon ground ginger
• 1 tablespoon sesame oil
• 1 medium red capsicum/bell pepperdeseeded and diced
• 4 cup sbroccoli floretsfrom 2 head sof broccoli
• 2 teaspoon scornflour
• 2 tablespoon swater
• 4 large eggs
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil

Instructions

1. Combine the chicken with 2 tablespoons of the Hoisin sauce for 10 minutes at room temperature to quickly marinade.
2. Heat the sesame oil in a large wok (or cast iron skillet/frying pan) on medium high heat. Add the chicken and stir fry until golden. Remove from the pan onto a warmed plate and set aside.
3. Increase to high heat and add the garlic and stir fry for about 1 minute or until fragrant and golden. Add the onion, red capsicum/bell peppers and broccoli. Stir fry 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 a further 2 minutes.
4. Combine the cornflour and the 2 tablespoons of water together and add it to the stir fry to help thicken the sauce. Stir fry for a further 3 minutes until sauce has thickened, chicken has cooked through and vegetables are just tender (or cooked to your liking).