Capsicum, chilli and hoisin chicken

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

  • 30 mins cooking
  • Serves 4
  • Print
When it comes to quick weeknight dinners, it's hard to look past the humble stir-fry.
Looking for more delicious stir-fry recipes?


Capsicum, chilli and hoisin chicken
  • 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


Capsicum, chilli and hoisin chicken
  • 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.

More From Women's Weekly Food