Hoisin Chicken http://rasamalaysia.com/hoisin-chicken/
November 02nd, 2014 32 Comments

Hoisin Chicken

PinterestFollow me
FacebookLike Me

Hoisin Chicken


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.

Tagged as:

32 comments... read them below or add one

  1. Love the old-school enamel platter!

  2. C.K. Lee via Facebook says:

    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!

  3. Donna Smiley via Facebook says:

    I mostly substitute hoi sin sauce for barbecue sauce.

  4. sching says:

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

  5. This looks like another great recipe. Can’t wait to try. If you can’t find oyster mushrooms what would you recommend as an alternate?

  6. 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.

  7. My homemade char siu pork contain Hoisin sauce. And I always include hoisin sauce in my stir fried pork with asian bbq sauce. It’s something about the hoisin sauce that go incredibly well with pork.

  8. 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!

  9. shuja-ur-rehman says:

    i am like you ar food

  10. Laurine says:

    Thank you Bee for all the yummy recipes you had posted. I enjoy cooking them.

  11. Jayne says:

    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?

  12. I love this dish but I’ve never tried making it at home. It’s on my list for this week. I’ll pretend I have a red enamel plate. :)

  13. Ljones says:

    Im confused on the marinade. it makes a tiny paste, this really should be more clear.

  14. What a delicious sounding recipe! I grew up with my mom using Hoisin sauce on everything! She’ll love this recipe…thanks for sharing!


  15. AsianCook says:

    Do you double the quantity of everything if you are cooking for two?

  16. Katharine in Brussels says:

    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!

  17. cammie says:

    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!

  18. Cathy says:

    What is the “starch” for the marinade? Is that corn starch? Thanks!

  19. Frank Zanfino says:

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

  20. Karen says:

    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! :-)

  21. Nadia says:

    Hi, may I know what can I subtitue shaoxing wine or rice wine with?

  22. Rhonda says:

    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.

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Thanks for visiting Rasa Malaysia, #9 most popular cooking blog. Please like Rasa Malaysia on Facebook, join email or RSS for new recipes!

Facebook  |  Email  |  RSS