![\"\"](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2020\/01\/china-chicken-hoisin-700-w.jpg\")
<\/p>\n
<\/p>\n
Chicken with Hoisin Sauce<\/h3>\n
Makes 4 servings<\/p>\n
- \n
- 5 ounces water chestnuts, ginkgo nuts, lotus seeds or lychees (see Cook\u2019s Tip)<\/li>\n
- 1 tablespoon vegetable oil<\/li>\n
- \u00bd large onion, sliced or chopped<\/li>\n
- 14 ounces skinless chicken breast, cut into \u00bd in cubes<\/li>\n
- 2 tablespoons hoisin sauce<\/li>\n
- \u00bd teaspoon ground black pepper<\/li>\n
- 1 tablespoon rice vinegar<\/li>\n
- 1 teaspoon cornstarch<\/li>\n
- Fresh cilantro, to garnish<\/li>\n
- Plain boiled rice, to serve<\/li>\n<\/ul>\n
Cut the water chestnuts, ginkgo nuts, and lotus seeds or lychees into bitesize pieces. Heat the oil in a wok, add the onion and stir-fry for 3 minutes.<\/p>\n
Add the chicken and stir-fry for 2 minutes. Add the hoisin sauce, black pepper and rice vinegar, and cook, stirring, for 2 minutes.<\/p>\n
Blend the cornflour with 6 tbsp water and add to the wok. Stir until the sauce has thickened slightly.<\/p>\n
Serve immediately with rice, garnished with fresh cilantro.<\/p>\n
Cook\u2019s Tip: If you are using canned lychees, add 1 to 2 tablespoons of the juice to the sauce for extra fragrance<\/p>\n
<\/div>\n