500 g chicken thigh fillets, trimmed
1 tbsp vegetable oil
Salt and pepper, to taste
2 carrots, peeled, halved lengthways, sliced diagonally
100 g snow peas, trimmed, halved diagonally
1 red capsicum, thinly sliced
1/8 cup hoisin sauce
3 green spring onions, thinly sliced diagonally
Steamed rice, to serve
- Cut chicken into thin strips. Toss in a bowl with half the oil. Season with salt and pepper.
- Heat a large wok over a high heat. Add chicken in two batches. Stir-fry for about 5 minutes, or until chicken is cooked. Remove.
- Add remaining oil to hot wok with carrots, peas and capsicum. Stir-fry for about 3 minutes, or until tender. Return chicken with sauce. Stir-fry for about 1 minute, or until sauce is boiling. Stir in onions.
- Serve with steamed rice.