Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/04/24. See terms.
Join now
Photo of Hoisin chicken and fennel stir-fry by WW

Hoisin chicken and fennel stir-fry

5
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
This hoisin flavoured chicken, mushroom, fennel and silverbeet stir fry is so yummy and easy to make!

Ingredients

Peanut oil

1 tbs

Mushrooms

200 g, halved or quartered

Garlic

3 clove(s), thinly sliced

Fennel

1 small, trimmed, thinly sliced

Skinless chicken breast

480 g, (500g) trimmed of fat

Silverbeet

1 cup(s), bunch, leaves coarsely shredded

Hoisin sauce

2½ tbs

Flaked almonds

45 g, (1/3 cup) slivered, toasted

Instructions

  1. Heat 1 teaspoon of oil in a wok over high heat. Stir-fry the mushroom for 3 minutes or until golden. Add the garlic and stir-fry for 30 seconds. Transfer to a plate.
  2. Heat another teaspoon of oil in the wok. Stir-fry the fennel for 5 minutes or until golden and tender. Remove from the wok. Heat the remaining oil in the wok and stir-fry the chicken, in 2 batches, for 2 minutes or until golden and cooked through.
  3. Return the vegetables and chicken to the wok with the silverbeet and hoisin sauce. Stir-fry until heated through and the silverbeet starts to wilt.
  4. Serve sprinkled with almonds.

Notes

SERVING SUGGESTION: steamed or boiled white rice.

You might like

You might like