Combine all of the Hoisin sauce ingredients in a jug and set aside.
Spray a wok with low calorie cooking spray and place over a medium to high heat. Add the onions and mushrooms and stir fry for 4-5 minutes until the onions begin to colour.
Add in the chicken and drizzle a 1/4 of the sauce into the pan. Make sure all the chicken is coated and continue to cook 'for 2-3 minutes' until the chicken is coloured
Add the rest of the sauce, carrots, broccoli, and red pepper. Turn down the heat to medium and simmer for 10 minutes until the carrots soften and the chicken is cooked through with no pink remaining.
Before serving stir through the spring onion and enjoy!