Hoisin Chicken Stir Fry
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Unrated
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
Hoisin Chicken Stir Fry
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Hoisin Chicken stir fried with veggies and smothered in a dynamic savor ginger hoisin sauce that will have your family licking their plates! It is some of the best Chinese fakeout takeout you will ever try, packed with layers of flavor, custsomizable veggies and custom heat for a home run dinner every time!
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Ingredients
Marinade
- 3 tablespoons soy sauce low sodium
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
Stir Fry
- 1 pound chicken breasts cut into ½ - 1-inch pieces
- vegetable oil
- 1/2 onion chopped
- 1 red bell pepper chopped
- 2 teaspoons ginger freshly grated
- 4 garlic cloves, minced
- 1 cup snap peas heaping, ends trimmed
Chicken Breading
- 1 cup flour
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 tsp EACH ground ginger
- 1/4 tsp EACH garlic powder
- 1/4 tsp EACH cumin
- 1/4 tsp EACH pepper
- 2 egg
Hoisin Ginger Sauce
- 3 tablespoons hoisin sauce Lee Kum Kee or Kikkoman, quality
- 3 tablespoons sweet chili sauce like Mae Ploy, Asian style
- 3 tablespoons ketchup
- 2 tablespoons cider vinegar
- 2 tablespoon soy sauce
- 2 tablespoons water
- 1 tablespoon brown sugar
- 1/2 teaspoon sriracha or more to taste
- 1 teaspoon cornstarch
Garnish (optional)
- green onions
- cashews SO good!
Instructions
- Whisk together the Marinade ingredients in a freezer bag. Add chicken and marinate 30 minutes at room temperature or up to 6 hours in the refrigerator (or if time is limited, just while you prep your vegetables and sauce).
- Whisk together all of the Hoisin Ginger Sauce ingredients in a medium bowl. Set aside.
- Whisk together all of the Chicken Breading ingredients in a large freezer bag EXCEPT eggs.
- When ready to cook, drain excess marinade from chicken without removing chicken from bag. Add eggs to bag and toss with chicken until evenly coated. Remove coated chicken from bag, letting excess marinade/egg drip off then add chicken to Chicken Breading bag. Seal bag and toss until evenly coated.
- Heat 3 tablespoons vegetable oil in a large nonstick skillet OR for crispier chicken, heat enough oil in pan until it reaches ¼ inch up pan over medium high heat.
- Once very hot, add chicken in a single layer (working in batches if necessary - crucial for crispier chicken), and cook undisturbed for 1 minute then continue to cook and stir until lightly browned and cooked through. Remove to a paper towel lined plate.
- Wipe out skillet. Heat 1 tablespoon oil to the now empty skillet and heat over medium high heat. Add onions and sauté for 2 minutes. Add red bell peppers, snap peas, ginger and garlic and sauté for 1 minute.
- Stir sauce (to make sure cornstarch has not separated) and add to skillet. Simmer until sauce is warmed through and thickened. Add chicken and toss to coat.
- Garnish with green onions and cashews (optional) and serve with rice.
Notes
- *Feel free to sub in/out your favorite veggies!
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