Hoisin sauce/Hai Xian Jiang is commonly used for BBQ, for example, 'Peking duck, suckling pig', and 'stir-fries' in Chinese cuisine. "Hoisin", which means seafood in Cantonese dialect, is a soya-based dipping sauce flavoured with salt, sugar, garlic, vinegar, red chilli peppers, and thickened with cornstarch.
- Mix the sliced chicken with the marinade in a bowl and set aside for 1 hour. Combine the cornstarch and water in a small dish.
- Heat some oil in a skillet over high heat. Add in the marinated chicken and stir briefly. Remove, drain and keep aside.
- Add in hoisin sauce and bell pepper. Stir well and return the chicken to the skillet. Pour in chicken stock and bring it to a boil. Let simmer for 1 minute. Add in the cornstarch solution and stir until the sauce thickened. Transfer to a serving plate and garnish with the thinly sliced spring onions.