Description
I had some leftover homemade Hosin sauce in the fridge and decided to make an easy and fast stir fry. It’s the sauce, which makes this Hoisin chicken stir fry so unique and flavourful.
Ingredients
Units
Scale
- 400g chicken thighs (sliced thinly)
- 1 broccoli
- 1 red bell pepper
- 4 tbsp hoisin sauce
- 1 shallot (or red onion)
- 1 thumb-sized ginger (minced or thinly sliced)
- 2 cloves of garlic
- 1 red chili
- 1 spring onion
- 2 tsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp corn starch
- Salt and pepper to taste
Instructions
- Slice the chicken thighs thinly and marinate with 2 tbsp of Hoisin sauce and 1 tbsp of corn starch for about 20 minutes.
- Meanwhile, start cooking the rice (or noodles) and prepare your vegetables.
- Heat oil in a wok on a high heat and add your chicken. When it starts to brown, add your chilli, minced ginger, and garlic. Fry for a minute and then set aside.
- Clean the wok fast, add chopped broccoli and fresh water. Cover for a couple of minutes to blanch it.
- Set broccoli aside, add a little bit of oil into a wok and add sliced onion and bell pepper, season with salt and pepper and fry until brown. Set aside.
- Stir fry blanched broccoli for a minute, add your browned meat and fried vegetables. Add rest of the hoisin sauce, oyster sauce, and sesame oil. Mix everything together.
- Turn off the heat and finish with sliced spring onion. Serve with some nice warm rice.
Notes
Noodles instead of rice are also a good choice.
I recommend chicken thighs, which are tastier and juicier than chicken breast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4 servings , Amount per serving:
- Calories: 251
- Sugar: 7.2g
- Sodium: 374mg
- Fat: 10g
- Saturated Fat: 2.2g
- Carbohydrates: 18.1g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 74mg