Stir-Fried Chicken With Hoisin Sauce / 海鲜酱鸡片

Hoisin sauce/Hai Xian Jiang is commonly used for BBQ, for example, 'Peking duck, suckling pig', and 'stir-fries' in Chinese cuisine. "Hoisin", which means seafood in Cantonese dialect, is a soya-based dipping sauce flavoured with salt, sugar, garlic, vinegar, red chilli peppers, and thickened with cornstarch.

	Marinade
200 g Chicken breast, skinned and sliced 40 g Bell pepper, diced 35 g Hoisin sauce angiesrecipes 30 ml Chicken stock or water 1/2 tbsp Cornstarch 1/2 tbsp Water 1/2 stalk Spring onion, thinly sliced	3 g Chicken bouillon angiesrecipes 10 g Garlic, chopped finely 15 g Shallot, chopped finely 3 g Ginger, chopped finely 3/4 tsp Sesame oil

1. Mix the sliced chicken with the marinade in a bowl and set aside for 1 hour. Combine the cornstarch and water in a small dish.
   
   
2. Heat some oil in a skillet over high heat. Add in the marinated chicken and stir briefly. Remove, drain and keep aside.
   
3. Add in hoisin sauce and bell pepper. Stir well and return the chicken to the skillet. Pour in chicken stock and bring it to a boil. Let simmer for 1 minute. Add in the cornstarch solution and stir until the sauce thickened. Transfer to a serving plate and garnish with the thinly sliced spring onions.