Stir-fry chicken and vegetables in Hoisin sauce

 Ingredients: (Serves 2)

1/2 bowl chicken breast (thinly sliced)

1/2 head broccoli (cut into florets)

1 packet young corn (halved)

1/4 medium red carrot (peeled and sliced)

2 cloves garlic (chopped)

2 tbsp. cooking oil

Marinade: 

1/2 tsp. Shaoxing wine

1/2 tsp. cornflour

Sauce: (mix in a small bowl)

1 tbsp. Hoisin sauce

1 tsp. light soy sauce

1/2 tsp. sesame oil

Dashes of ground white pepper

1/2 tsp. cornflour

4 tbsp. water

Methods:

1. Marinate the chicken with the marinade for 10 minutes, or longer.  
2. In a wok of boiling water, blanch red carrot, young corn and broccoli for a quick half minute, dish and drain.
3. In a clean heated wok, add oil, saute garlic until fragrant.  Add in the chicken pieces and give it a few quick stir-fry, then add in the blanched vegetables and sauce  (stir the sauce again before pouring in).  Stir well to mix with all the ingredients.
4. When the sauce thicken, dish out on a serving plate and serve immediately with freshly cooked fluffy rice.

Note:  The amount and type of vegetables and chicken used are much depending on your own preferences.  You can also add mushrooms.

I adapted this recipe from 'rasamalaysia.com' with amendments to suit my cooking preference.