- 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
Directions See How It's Made
- 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.