Simple Hoisin Chicken and Broccoli Stir-Fry

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  Chicken Thigh, Boneless Skinless(454g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Hoisin sauce(80g)
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  Garlic(120g)
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  Yellow Onion
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  Vinegar, Rice(15g)
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  Soy Sauce, Low Sodium(15g)
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  Ginger, Fresh Root(3g)
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  Sesame Oil, Toasted(15g)
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  Bell Pepper
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  Broccoli(960g)
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  Cornstarch(10g)
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  2 tablespoons water
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  Egg, Whole, Large
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  Soy Sauce, Low Sodium(5g)
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  Sesame Oil, Toasted(5g)

Instructions

1. 1Combine the chicken with 2 tablespoons of the Hoisin sauce for 10 minutes at room temperature to quickly marinade.
2. 2Heat the sesame oil in a large wok (or cast iron skillet/frying pan) on medium-high heat. Add the chicken and stir fry until golden. Remove from the pan onto a warmed plate and set aside.
3. 3Increase to high heat and add the garlic and stir-fry for about 1 minute or until fragrant and golden. Add the onion, red capsicum/bell peppers and broccoli. Stir-fry for 2 minutes or until colours become vibrant. Return chicken to the pan with the remaining hoisin sauce, rice wine vinegar, soy sauce and ground ginger. Stir fry for a further 2 minutes.
4. 4Combine the cornflour and the 2 tablespoons of water together and add it to the stir fry to help thicken the sauce. Stir fry for a further 3 minutes until sauce has thickened, chicken has cooked through and vegetables are just tender (or cooked to your liking).
5. 5Whisk eggs and soy sauce together in a bowl. Heat a separate smaller skillet/pan with the oil. When beginning to steam, add the eggs and swirl them around the base to create a thin layer. Allow to bubble and fry for about 1-2 minutes until golden, and flip. Continue frying for a further minute until cooked through.
6. 6Break up the omelette and serve over the Hoisin Chicken with Steamed Rice.