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Recipe - Hoisin Chicken Stirfry

Some fresh produce and a few pantry staples are all you need for delicious hoisin chicken stir-fry.


400g chicken breasts, thinly sliced widthwise

80ml (1/3 cup) hoisin sauce (see note)

80ml (1/3 cup) peanut oil

2 cloves garlic, thinly sliced

3cm piece ginger, cut into julienne (matchsticks)

1 red onion, cut into wedges

100g green beans, trimmed, sliced on the diagonal

1 bunch baby pak choy, trimmed, roughly chopped

1 small red capsicum, seeded, thinly sliced


Step 1

Place chicken and 2 tablespoons hoisin sauce in a large bowl. Season with salt and pepper, then toss to combine. Stand at room temperature for 15 minutes to marinate.

Step 2

Heat 2 tablespoons oil in a large wok over high heat. Add chicken and stir-fry for 4 minutes or until golden. Transfer to a plate. Wipe wok clean with paper towel.

Step 3

Return wok to high heat with remaining 2 tablespoons oil. Add garlic and ginger, then stir-fry for 2 minutes or until garlic is light golden. Add red onion, beans, pak choy and red and yellow capsicums, then stir-fry for 2 minutes. Return chicken to wok with spring onions, remaining 2 tablespoons hoisin sauce and 2 tablespoons water. Stir-fry for a further 3 minutes or until chicken is cooked through and vegetables are tender, then season.

Step 4

Divide stir-fry among bowls and serve with steamed rice.

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