Combine the chicken with 2 tablespoons of the Hoisin sauce for 10 minutes at room temperature to quickly marinade.

Heat the sesame oil in a large wok (or cast iron skillet/frying pan) on medium-high heat. Add the chicken and stir fry until golden. Remove from the pan onto a warmed plate and set aside.

Increase to high heat and add the garlic and stir-fry for about 1 minute or until fragrant and golden. Add the onion, red capsicum/bell peppers and broccoli. Stir-fry for 2 minutes or until colours become vibrant. Return chicken to the pan with the remaining hoisin sauce, rice wine vinegar, soy sauce and ground ginger. Stir fry for a further 2 minutes.

Combine the cornflour and the 2 tablespoons of water together and add it to the stir fry to help thicken the sauce. Stir fry for a further 3 minutes until sauce has thickened, chicken has cooked through and vegetables are just tender (or cooked to your liking).

Whisk eggs and soy sauce together in a bowl. Heat a separate smaller skillet/pan with the oil. When beginning to steam, add the eggs and swirl them around the base to create a thin layer. Allow to bubble and fry for about 1-2 minutes until golden, and flip. Continue frying for a further minute until cooked through.

Break up the omelette and serve over the Hoisin Chicken with Steamed Rice.