Description
Quick Hoisin Chicken Stir Fry. This is a stir fry with common ingredients at my local grocery store, ready with about 10 minutes of stir frying
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing rice wine (or dry sherry)
- 2 teaspoons cornstarch
- 1 ½ pounds boneless, skinless chicken breast, cut into ½ inch by 2-inch strips ("stir fry cut")
- 1 small onion, sliced ½-inch thick
- 1 small red bell pepper, cored, seeded, and sliced ½-inch thick
- 2 cloves garlic, smashed
- 1 piece of ginger the size of a quarter, smashed
- ½ teaspoon red pepper flakes
- 2 green onions, trimmed, sliced into thin rings, white and green parts separated
- 3 tablespoons of vegetable oil (divided)
- ¼ cup hoisin sauce
Serve with
Instructions
- Marinate the Chicken: In a medium bowl, whisk the soy sauce, rice wine, and cornstarch until the lumps of starch dissolve. Add the cut-up chicken and toss to coat with the marinade. Let the chicken sit in the marinade until you are ready to stir fry - up to half an hour ahead if you have the time - tossing the chicken occasionally to coat it with marinade.
- Prep the Vegetables: Slice the onion and the bell pepper and put in a bowl. Smash the garlic and ginger, and slice the green onion. Put the garlic, ginger, red pepper flakes, and white part of the green onion in a small bowl, and the green part of the green onion in a separate bowl.
- Stir Fry the Chicken in 2 Batches: Turn on the fan on the oven hood. If using a carbon steel wok, heat over high heat, then swirl in one tablespoon of the vegetable oil. If using a nonstick pan, put the oil in the pan and heat over medium-high heat until the oil is shimmering. Add half of the chicken to the wok or pan:
- In a wok: toss to coat with oil, and then stir fry until it loses its pink color and browns a little on the edges, about 2 minutes.
- In a pan: Spread the chicken out in a single layer, and cook without moving until it browns on the bottom, about 1 minute, then flip and brown the chicken on the other side, about 1 more minute.Pour the chicken from the pan onto a serving platter.
- Stir Fry batch 2 (the rest of the chicken): Return the pan to the heat, add the second tablespoon of vegetable oil, and let it heat for a few seconds. Add the second batch of chicken to the pan:
- In a wok: toss to coat with oil, and then stir fry until the chicken loses its pink color and browns a little on the edges, about 2 minutes.
- In a pan: Spread the chicken out in a single layer, and cook without moving until it browns on the bottom, about 1 minute, then flip and brown the chicken on the other side, about 1 more minute.Add the 2nd batch of chicken to the serving platter.
- Stir Fry the Vegetables: Wipe out the pan with a wad of paper towels, put it back over the heat, and add the last tablespoon of oil. Let the oil heat until it starts shimmering, about 30 seconds. Add the garlic, ginger, red pepper flakes, and white part of the green onions to the oil, and fry for a few seconds (you don't want the garlic to brown). Add the onion and bell pepper to the wok or pan:
- In a wok: toss to coat with oil, and then stir fry until the peppers and onions brown on the edges, about 4 minutes.
- In a pan: Spread the onions and peppers out in a single layer, and cook without moving until they brown on the bottom, about 2 minutes. Flip the onions and peppers and brown on the other side, about 2 more minutes. - Simmer Everything With the Sauce, Then Serve: Pour the platter of chicken and any juices back into the wok or pan, and toss with the onions and peppers. Swirl the hoisin sauce over everything, then toss and stir to coat the chicken and vegetables with the hoisin sauce. Keep tossing and stirring for a minute, or until the hoisin sauce starts to thicken up. Pour everything from the wok or pan onto the serving platter and sprinkle with the green parts of the green onions. Serve and enjoy!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
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Nutrition
- Serving Size: 2 cups of chicken peppers and onions
- Calories: 363
- Sugar: 7.8 g
- Sodium: 862.5 mg
- Fat: 15.3 g
- Carbohydrates: 14.2 g
- Fiber: 1.4 g
- Protein: 40.3 g
- Cholesterol: 124.6 mg