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Chicken and hoisin vegie stir fry

Chicken and hoisin veggie stir-fry

Total Time
25 min
10 min
15 min


Egg white

1 medium


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


2 clove(s), crushed

Sesame seeds

2 tsp, toasted


  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.


SERVING SUGGESTION: Cauliflower rice. TIPS: • Chunky vegetable stir-fry is sold in packets in the fresh produce section of most supermarkets. If unavailable use a mixture of zucchini, carrot, red capsicum, broccoli, snow peas and red cabbage. • Add it: ¼ cup fresh basil leaves to serve. • Swap it: Hoisin sauce for oyster sauce.