Roast Chicken in Hoisin and Garlic Sauce Stir-Fry

Chicken breast from the freezer. Allow to thaw thoroughly, chop, and then cook in water for ten minutes.  Then add a Hoisin and Garlic Sauce, and cook at a high heat for five minutes.

The stir-fry vegetables included white and green cabbage, bean sprouts, onion and carrot. A cheap Thursday evening purchase from Sainsbury's.

The vegetables were cooked for eight minutes at a moderately high heat, stirring frequently. I used the oil from a jar of roasted peppers, rather than sunflower oil (waste not, want not).

Served on a spiral of dark soy sauce. Delicious!