Hoisin Chicken Stir-fry

Slice the chicken breasts against the grain on the diagonal to form wide strips that are no more than 3-4mm (about ⅛ inch) thick. 

Whisk together the marinade ingredients in a large bowl. Add the chicken and mix well with your hands to make sure each slice gets a little love from the marinade. Set aside for 10 minutes.

To make the hoisin stir-fry sauce, mix the ingredients in a small bowl until combined. 

Heat the vegetable oil in a wok or large non-stick frying pan over high heat. Add the onion and stir-fry for 30 seconds or until just starting to char. Push the onion to the sides of the pan and add the chicken and marinade into the centre. Spread the chicken out as much as possible and leave for about 3–4 minutes, or until a crust begins to form. Then combine with the other ingredients in the wok.

Toss through the garlic. Then add the capsicum. Stir-fry for another 30 seconds until fragrant. Add the stir-fry sauce (pouring it around the edges of the pan) and stir-fry for another 30 seconds or until everything is well coated, the sauce has thickened slightly and the chicken is just cooked. Toss through the spring onion. Serve immediately.

– The baking soda, cornflour and soy marinade is a triple-threat combo. Baking soda helps to keep the chicken tender and encourages faster browning, cornflour helps make the sauce thick and glossy, while the soy doesn’t just add salt but also gives you that crucial umami, savoury kinda vibe.