Chicken and hoisin vegie stir-fry
chicken stock powder
skinless chicken breast
500 g, (2x250g fillets) halved horizontally
1 x 3 second spray(s)
fresh mixed vegetables
750 g, (2x375g packets) chunky stir-fry variety
2 clove(s), crushed
2 tsp, toasted
- Using a fork, whisk egg white and 4 tsp cornflour in a medium bowl until smooth. Whisk hoisin sauce, stock powder, 1 tsp cornflour and ½ cup (125ml) water in a small bowl. Set aside.
- Dip each piece of chicken in egg white mixture to coat.
- Lightly spray large wok or non-stick frying pan with oil and heat over medium-high heat. Cook chicken for 5-6 minutes each side or until golden and cooked through. Transfer to a board. Thickly slice.
- Reheat wok or pan over high heat. Add vegetables and ¼ cup (60ml) water and stir-fry for 3 minutes or until almost tender. Add garlic and stir-fry for 1 minute or until fragrant. Add hoisin mixture and toss until heated through and the sauce has thickened. Serve topped with chicken and sesame seeds.