Chicken with Hoisin Sauce – Hoi Sin Chaau Gai Yuk

Cut the chicken breasts into bite-sized pieces. Stir together the soy sauce, rice wine and maizena (cornstarch) and coat the chicken. Marinate for 15 min in the refrigerator. Highly heat a wok, pour in the peanut oil and chicken and stir-fry for about 3 min until the meat takes color, lift out the meat.

Heat the wok again and pour in the peanut oil. Add scallions, water chestnuts, bell peppers and the cashews to the wok form and stir-fry for 2 min at high temperature. Add the chicken and heat for another minute. Then add the hoisin sauce and mix well.

Arrange on a platter and garnish with the green part of the scallions.

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