Chicken in Hoisin Sauce

2 boneless and skinless chicken breasts, sliced into thin pieces

2 tbsp sunflower oil

2 garlic cloves, finely chopped

85g broccoli florets, washed (about 5-6 florets)

4 mushrooms, sliced

1 small carrot, peeled and sliced at a diagonal

1 tsp rice wine vinegar

Pinch of salt and sugar (optional), to taste

Marinade:

1 tsp rice wine vinegar

1 tsp cornflour

Sauce:

2 heaped tbsp hoisin sauce

2 tsp dark soy sauce

1 tsp sesame oil

1/4 tsp generous pinch white pepper

1 tsp cornflour

1 tsp rice wine vinegar

8 tbsp water

Marinate the chicken with the marinade for about 10 minutes.

Mix all the ingredients for the sauce in a small bowl. Whisk the mixture well and set aside.

Heat up a wok and add the oil. Add the garlic and stir-fry until aromatic for about a minute. Add the chicken and continue to stir-fry for 5-7 minutes until the chicken is white on the outside. Add the carrot and fry for a couple of minutes more. Mix in the broccoli and continue stir-frying for a minute. Tip in the mushrooms and fry for a further 2 minutes. Pour in and the sauce (stir it before using) and stir to mix well with the other ingredients in the wok.

When the sauce thickens and the chicken is cooked, add a pinch of salt and sugar to taste, if using, dish out and serve immediately with steamed rice.