Name: Capsicum, chilli and hoisin chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 gram chicken breast fillets, sliced thinly; 2 clove garlic, crushed; 1 1/2 teaspoon five-spice powder; 10 centimetre stick (20g) fresh lemon grass, chopped finely; 2 centimetre piece fresh ginger (10g), grated; 2 tablespoon peanut oil; 1 brown onion (150g), sliced thinly; 1 fresh long red chilli, chopped finely; 1 red capsicum (200g), sliced thickly; 1/3 cup (80ml) hoisin sauce; 2 teaspoon finely grated lemon rind; 1 tablespoon lemon juice; 1/2 cup coarsely chopped fresh coriander; 2 tablespoon fried shallots; 1 green onion, sliced thinly

When it comes to quick weeknight dinners, it’s hard to look past the humble stir-fry.

Looking for more delicious stir-fry recipes?

Ingredients

800 gram chicken breast fillets, sliced thinly

2 clove garlic, crushed

1 1/2 teaspoon five-spice powder

10 centimetre stick (20g) fresh lemon grass, chopped finely

2 centimetre piece fresh ginger (10g), grated

2 tablespoon peanut oil

1 brown onion (150g), sliced thinly

1 fresh long red chilli, chopped finely

1 red capsicum (200g), sliced thickly

1/3 cup (80ml) hoisin sauce

2 teaspoon finely grated lemon rind

1 tablespoon lemon juice

1/2 cup coarsely chopped fresh coriander

2 tablespoon fried shallots

1 green onion, sliced thinly

Method

1.Combine chicken with half the garlic, 1 teaspoon of the five-spice and all of the lemon grass and ginger in large bowl. Cover, refrigerate 1 hour.

2.Heat half the oil in wok; stir-fry brown onion, chilli, capsicum and remaining garlic, until onion softens. Remove from wok.

3.Heat remaining oil in wok; stir-fry chicken, in batches, until cooked.

4.Return onion mixture and chicken to wok with sauce, rind, juice and remaining five-spice; stir-fry until sauce thickens slightly. Remove from heat; toss coriander into stir-fry, sprinkle with shallots and green onion.

Fried shallots are usually served as a condiment on the table or sprinkled over cooked dishes. They can be purchased packaged in jars or cellophane bags at all Asian grocery stores; once opened, they keep for months if stored tightly sealed. Make your own by frying thinly sliced shallots until crisp and golden-brown.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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