Red Pepper Hoisin Chicken

• 2 lbs chicken breasts, sliced thinly
• 2 cloves garlic, peeled and crushed
• 1/2 tsp five-spice powder
• 1 stalk fresh lemongrass, chopped finely
• 1 inch piece fresh ginger, peeled and grated
• 2 tbsp peanut oil
• 1 None brown onion, peeled and sliced thinly
• 1 None fresh long red chili pepper, chopped finely
• 1 None red pepper, sliced thickly
• 1/3 cup hoisin sauce
• 2 tsp finely grated lemon zest
• 1 tbsp lemon juice
• 1 oz cilantro, chopped
• 2 tbsp fried shallots
• 1 None spring onion, sliced thinly

1. Combine chicken with half the garlic, 1 tsp five-spice powder and the lemongrass and ginger in a large bowl. Cover and refrigerate 1 hour.
2. Heat half the oil in a wok and stir-fry the brown onion, chili pepper, red pepper and remaining garlic, until the onion softens. Remove from wok. Heat the remaining oil in the wok and stir-fry the chicken, in batches, until cooked. Return onion mixture and chicken to the wok along with hoisin sauce, zest, lemon juice and remaining five-spice powder and stir-fry until sauce thickens slightly. Remove from heat and toss in cilantro. Sprinkle with shallots and spring onion to serve.

chicken breasts, garlic, fresh lemongrass, fresh ginger, peanut oil, brown onion, long red chili pepper, red pepper, hoisin sauce, lemon zest, lemon juice, cilantro, shallots, spring onion

Taken from recipes-plus.com/api/v2.0/recipes/29449 (may not work)