Chicken and hoisin veggie stir-fry
2
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Egg white
1 medium
Cornflour
5 tsp
Hoisin sauce
1½ tbs
Chicken stock powder
1 tsp
Skinless chicken breast
500 g, (2x250g fillets) halved horizontally
Oil spray
1 x 3 second spray(s)
Vegetable mix, non-starchy, fresh
750 g, (2x375g packets) chunky stir-fry variety
Garlic
2 clove(s), crushed
Sesame seeds
2 tsp, toasted
Instructions
1
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.
2
Dip each piece of chicken in egg white mixture to coat.
3
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.
4
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.
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