Hoisin chicken – easy chicken stir-fry with vegetables in a savory Hoisin sauce. This recipe takes 20 minutes with easy-to-get store ingredients | rasamalaysia.com
What is Hoisin Sauce?
When it comes to Chinese recipes, soy sauce and oyster sauce are two of the most used sauces. However, there are other sauces that taste great, but are less common, for example: Hoisin sauce. The complex flavor of Hoisin sauce comes from the fermented soybeans, spices, dried sweet potatoes, salt, sugar and other ingredients. It is usually used as a dipping sauce, for example: Peking duck. Hoisin sauce, or 海鲜酱 in Chinese, literally means seafood sauce. Ironically, there is no seafood in the sauce. Hoisin sauce is made of sweet potatoes, soybeans and other flavorings.
Hoisin Sauce Stir Fry
The savory, sweet, and umami tasting sauce is actually great for stir-fries, as in this simple Hoisin Chicken. Hoisin sauce brings a new dimension in taste. I like the slight sweetness that comes with the sauce, and it makes this Hoisin Chicken very appetizing, and especially great with steamed white rice.
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 corn 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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