Best Hoisin Chicken Stir Fry Recipes

QUICK HOISIN CHICKEN STIR-FRY

Steps:

• Soak snow peas in very cold water for a few minutes only if they are not crisp; trim and string them; blot peas and water chestnuts dry with a clean paper towel; set aside.
• Sprinkle chicken pieces with salt and cornstarch; stir or toss to coat evenly.
• Add vegetable oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 2 minutes or until the chicken is just barely done; add snow peas, water chestnuts, hoisin sauce, and sugar to skillet; sauté 1-2 minutes more until chicken and veggies are evenly coated with sauce; serve with rice or noodles.

CHICKEN STIR-FRY WITH YAMS, RED CABBAGE, AND HOISIN

Steps:

• Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add yams and onion; stir-fry until yams are just tender, adjusting heat if browning too quickly and adding water by tablespoonfuls if mixture is dry, about 12 minutes. Sprinkle chicken with salt and pepper. Add remaining 1 tablespoon oil to skillet. Add chicken, ginger, and garlic; stir-fry 1 minute. Add cabbage; stirfry until chicken is cooked through and cabbage is wilted but still slightly crunchy, 2 to 3 minutes. Stir in hoisin sauce. Season to taste with salt and pepper. Mix in 1/2 cup cilantro. Transfer stir-fry to serving bowl; sprinkle with remaining cilantro.

HOISIN CHICKEN AND BROCCOLI STIR-FRY

Steps:

• Add oil to a large nonstick skillet coated with cooking spray over medium-high heat; let oil get hot.
• In a bowl, mix together the broth and next 7 ingredients; set aside.
• Add chicken to skillet; stir/saute 2 minutes.
• Add in broccoli; stir/saute 5 minutes.
• Add in water chestnuts; stir/saute 2 minutes.
• Add in broth mixture; cook 1 1/2 minutes or until sauce is slightly thick, stirring constantly; season to taste w/ salt and pepper.

HOISIN CHICKEN STIR FRY

Steps:

• Combine chicken with half the garlic, 1 teaspoon of the five-spice powder and all the lemon grass and ginger in a large bowl. Cover and refrigerate for 1 hour.
• Heat half the oil in wok and stir-fry the onion, chilli, capsicum and remaining garlic until onion softens. Remove from wok.
• Heat remaining oil in wok and stir-fry the chicken in batches until cooked.
• Return the onion mix and chicken to wok with sauce, rind, juice and remaining five-spice. Stir-fry until sauce thickens slightly.
• Remove from heat and toss through coriander. Sprinkle with fried shallots and green onion.

HOISIN CHICKEN STIR FRY

Steps:

• 1. Thinly slice bell pepper and onions. Cut chicken breasts into bite sized cubes, and lightly coat with salt and pepper. In a wok on medium high heat, fry thinly sliced bell pepper and thinly sliced onion in 2 tablespoons peanut oil until onions are slightly brown and peppers are soft. This will take about 5-7 minutes. Remove from wok and set aside.
• 2. Add 1 tablespoon oil to wok and fry up chicken breast cubes until cooked. Stir in the ginger, red pepper flakes and snow peas, and add the previously fried bell pepper an onion back in. Fry until snow peas slightly soften.
• 3. Reduce heat to medium low and stir in the hoisin sauce, water and peanuts. Cook for five minutes. Add sugar or artificial sweetener to taste. Serve over rice.