Hoisin chicken and fennel stir-fry
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
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