Instructions: Combine scallions, garlic, ginger, soy and hoisin sauces, water and sesame oil in a small bowl.

Separately, heat 2 tablespoons of peanut oil in a large non-stick frying pan or wok over high heat for 2 minutes. Add chicken, taking care not to crowd pan.

Cook in 2 batches if necessary.

Cook about 2 minutes, stirring frequently. Do not overcook, or chicken will get dry. Remove chicken from pan and keep warm. Add last tablespoon of peanut oil to pan, then add steamed vegetables and pepper strips. Cook over medium heat 2 minutes, stirring constantly, just to heat vegetables through. Return chicken to pan and add reserved scallions, garlic, ginger, soy sauce, hoisin sauce, water and sesame oil. Toss to blend flavors and reheat chicken. Remove ingredients with a slotted spoon or tongs to a serving platter. Cook juices remaining in pan for 1 minute until slightly reduced, stirring gently. Pour sauce over stir fry; serve immediately with rice or pasta.

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