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Hoisin Chicken

Hoisin chicken - easy chicken stir-fry with vegetables in a savory Hoisin sauce. This recipe takes 20 minutes with easy-to-get store ingredients |


Hoisin Chicken Recipe

Serves 1 | Prep Time: 20 Minutes | Cook Time: 5 Minutes


2 tablespoons oil
2 cloves garlic, minced
3 oz broccoli florets
4 oz chicken breast meat, sliced into thin pieces
4 Shiitake mushrooms, sliced
1/4 small carrot, peeled and sliced
Pinch of salt and sugar, to taste


1/2 teaspoon Shaoxing wine or rice wine
1/2 teaspoon starch


1 heaping tablespoon hoisin sauce
1 teaspoon soy sauce
1/2 teaspoon sesame oil
3 dashes white pepper
1/2 heaping teaspoon corn starch
4 tablespoons water


Marinate the chicken with the Marinade for about 10 minutes. Mix all the ingredients in the Sauce in a small bowl, stir to combine well.

Heat up a wok with the oil. When the wok is heated, add the garlic and stir-fry until aromatic. Transfer the broccoli into the wok and do a few quick stir. Add the chicken and continue to stir-fry. Add the mushroom, carrot, and the Sauce (stir it before using) and stir to mix well with the other ingredients in the wok.

When the sauce thicken and the chicken is cooked, add a pinch of salt and sugar to taste (optional), dish out and serve immediately with steamed rice.

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33 COMMENTS... read them below or add one

  1. C.K. Lee via Facebook

    Use it as a marinade for chicken that I roast in the oven; will try this as it’s a popular flavour in the house. Thanks for the recipe!

  2. sching

    Thanks for the recipes Bee. I use your site constantly for dinner ideas. Love the red peony enamel plate. Brings back childhood memories.

  3. This dish remind heavily of something i had in Hong Kong in a chinese family household. However she used “jie lan” instead of regular broccoli and she made it with pork instead. But sauce combo were more or less the same.

    The grandmother who kindly invited me as a foreigner inside showed how she prepared family dinner. She used typically 3-4 ingredients in her sauces and no msg (“wei jin”). With my very limited chinese I understood at least what she talked about when adding ingredients.

    It might be a bit out of context. I remember one incident there. The daughter in the house sounded like she was yelling at her grandma and I went “heeey. why are you yelling at your sweet grannie? and she went: yelling? what are you talking about? I just asked her if you could stay for dinner.

    Bad joke set aside. Keep the simple stir fries coming.

    And about not appreciating the enamel as a kid. There are plenty of things we grow to appreciate when pass our 20s something something and up.

  4. This is a great recipe for chicken with hoisin. My family will enjoy this one. Thanks for sharing and for providing the info on hoisin sauce – I’m always asked what it contains when I use it for stir fry dishes. Now I can refer to your post on it. Thanks for the information, Bee!

  5. I know. Hoisin sauce is not used or featured nearly enough besides being roast duck dip or popiah spread. I quite like the savoury sweetness. I think it would work with beef with some minced ginger too, right?

    • Personally I’d say that hoisin sauce is even more versatile than oyster sauce. After experimenting for a while with asian cooking I often found the oyster sauce mixture Bee mentioned in this post work better with beef and seafood. Hoisin sauce so far passed the “test” on beef, pork, chicken and duck. Haven’t tried it with any seafood yet or lamb/mutton.

      Anyone tried using it with seafood before? and how’s it like?

  6. Katharine in Brussels

    Thanks Rasa, I have a steaming bowl of this with steamed rice right now, it’s a delicious combination. This one is made with Quorn vegetarian chicken pieces. By chance I too had broccoli and oyster muschrooms in the fridge. For the Quorn I used a bit more shaoxing wine as the texture is more like cooked chicken than raw chicken, so it needed more marinade. Thanks again, this is my first time trying one of your recipes, I’ll try more!

  7. cammie

    thanks for such a great site-I use it weekly, although I have no idea how a southern girl like me got such a passion for this kind of food. Now I prefer it, though my granny is likely rolling in her grave!

  8. Frank Zanfino

    I love the homemade version of hoisin sauce, I make mines with spare ribs mostly and everyone loves it.

  9. Hello, I tried this on a whole broiled chicken hehe, substituted mirin for Shaoxing wine and put bell pepper and onion leeks as I had no broccoli on hand. Turned out great, thank you for sharing! :-)

  10. Rhonda

    I hope this is not a dumb question but if you cook with Shaoxing wine or rice wine does the alcohol cook out of the food , and if you skip using either shaoxing wine or rice wine will it change the taste.This is my first time trying Asian cooking and my first time cooking with wine of any kind.

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