Recipe

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• 800 g chicken breasts, sliced thinly
• 2 garlic cloves, crushed
• 1 1/2 tsp five-spice powder
• 10 cm fresh lemongrass, chopped finely
• 2 cm piece fresh ginger, grated
• 2 tbsp peanut oil
• 1 medium onion, sliced thinly
• 1 fresh long red thai chile, chopped finely (used 1 tsp of chilli from a jar)
• 1 medium red capsicum, sliced thinly
• 1/3 cup hoisin sauce
• 2 tsp finely grated lemon rind
• 1 tbsp lemon juice
• 1/2 cup fresh coriander, coarsely chopped
• 2 tbsp fried shallots
• 1 green onion, sliced thinly

• 1 Combine chicken with half the garlic, 1 teaspoon of the five-spice powder and all the lemon grass and ginger in a large bowl. Cover and refrigerate for 1 hour.
• 2 Heat half the oil in wok and stir-fry the onion, chilli, capsicum and remaining garlic until onion softens. Remove from wok.
• 3 Heat remaining oil in wok and stir-fry the chicken in batches until cooked.
• 4 Return the onion mix and chicken to wok with sauce, rind, juice and remaining five-spice. Stir-fry until sauce thickens slightly.
• 5 Remove from heat and toss through coriander. Sprinkle with fried shallots and green onion.