Hoisin Chicken Stir Fry - cooking recipe

Ingredients

800 g chicken breasts, sliced thinly
2 garlic cloves, crushed
1 1/2 teaspoons five-spice powder
10 cm fresh lemongrass, chopped finely
2 cm piece fresh ginger, grated
2 tablespoons peanut oil
1 medium onion, sliced thinly
1 fresh long red Thai chile, chopped finely (used 1 teaspoon of chilli from a jar)
1 medium red capsicum, sliced thinly
1/3 cup hoisin sauce
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice
1/2 cup fresh coriander, coarsely chopped
2 tablespoons fried shallots
1 green onion, sliced thinly

Preparation

Combine chicken with half the garlic, 1 teaspoon of the five-spice powder and all the lemon grass and ginger in a large bowl. Cover and refrigerate for 1 hour.
Heat half the oil in wok and stir-fry the onion, chilli, capsicum and remaining garlic until onion softens. Remove from wok.
Heat remaining oil in wok and stir-fry the chicken in batches until cooked.
Return the onion mix and chicken to wok with sauce, rind, juice and remaining five-spice. Stir-fry until sauce thickens slightly.
Remove from heat and toss through coriander. Sprinkle with fried shallots and green onion.