Peking hoisin chicken in a wok | 15-minute dinner

Cut the chicken breast fillet into thin strips or bite-sized pieces. Toss with the cornstarch and 1 tablespoon of soy sauce, which will keep the meat incredibly juicy and tender during cooking.

Crush the garlic and grate the fresh ginger. Cut the spring onions into 3-4 cm pieces, setting aside a handful of finely chopped green tops for the very end. In a small bowl, mix the hoisin sauce with the remaining 1 tablespoon of soy sauce and 2 tablespoons of water.

Heat a wok or deep skillet with the sunflower oil until smoking hot. Add the chicken strips and stir-fry over high heat, tossing or stirring constantly for 4-5 minutes until a nice golden-brown crust forms.