Chicken in Hoisin Sauce with Garlic

A mixed pepper stir-fry, topped with roast chicken in a hoisin and garlic sauce. With green and white cabbage, white onion, shredded carrot, bean sprouts, and some finely chopped root ginger.

The pieces of chicken were placed in a bowl in a steamer, and steamed for ten minutes, then the sauce was stirred in, and then the lid of the steamer was replaced, and the combo was cooked for another ten minutes.

Which gave me time to cook the stir-fry in a wok, starting with the ginger in hot sunflower oil for a minute, and then the chopped peppers and other vegetables were added. I turned the heat down, and stir-fried for seven to eight minutes, stirring the contents of the wok with a bamboo paddle every thirty seconds or so.

decant the stir-fried vegetables onto the serving plate, and spoon the chicken pieces in the sauce on top. Delicious and quick!