Hoisin-chicken stir-fry with peppers and baby corn
Stir-fried chicken strips, green pepper, baby corn and scallion combined with savory-sweet Chinese hoisin sauce.

1 cup long-grain rice
3 tablespoons hoisin sauce
3 tablespoons soy sauce
1 tablespoon water
½ teaspoon sesame oil
2 tablespoons peanut oil
12 oz (360g) skinless chicken breast fillet—cut into strips
1½ green peppers (capsicum)—julienned
14 oz (420g) canned baby corn—cut into pieces
2 cloves garlic—minced (crushed)
2 scallions (spring onions)—thinly sliced on the diagonal

COOK the rice. MIX together the hoisin sauce, soy sauce, water and sesame oil in a small bowl. HEAT a wok or large frying pan over a high heat then add 1 tablespoon of peanut oil. ADD the chicken and stir-fry for 3 minutes. REMOVE from the wok and set aside on a plate. REHEAT the wok, add the remaining tablespoon of oil and stir-fry the green pepper for 2 minutes. ADD the corn and garlic and stir-fry for 1 minute. ADD the scallion (reserve a little for garnish) and stir-fry for 30 seconds. ADD the sauce mixture and chicken and stir-fry to combine and heat through. GARNISH with the reserved scallion and serve over rice.

Variations: Replace the chicken with shrimp, scallops or tofu. Use red pepper instead of green, or a combination of both.