Ingredients

• 2 tsp caster sugar
• 2 tbsp hoisin sauce
• 2 tbsp soy sauce
• 500g chicken breast fillets, cut into 2cm cubes
• 2 tsp peanut oil
• 1 small onion, chopped
• 1 green capsicum, chopped
• 100g button mushrooms, chopped
• 1 carrot, peeled, thinly sliced
• 2 tbsp water
• 220g can sliced water chestnuts, drained
• ½ cup roasted peanuts, chopped
• ½ cup coriander leaves

Method

1. Mix sugar, and 1 tbsp each of hoisin and soy sauce in a bowl.
2. Add chicken, coat in mixture, then set aside for 10 minutes.
3. Heat peanut oil in a wok over high heat and cook chicken, stirring constantly for 2–3 minutes.
4. Remove chicken from pan and set aside.
5. Add onion, capsicum, mushroom, carrot and remaining hoisin, soy sauce and water to pan and stir fry for a further 2 minutes.
6. Return chicken to wok and add water chestnuts. Cook for 1 minute or until sauce thickens.
7. Top with peanuts and coriander.