Sunday, December 22, 2013

Hoisin Chicken Stir Fry

The other day I realized I had 2 bell peppers sitting in the fridge next to a jar of hoisin sauce and realized it was time for a stir fry. This recipe is pretty easy and doesn't require too much effort. If you want more sauce, add a little bit of water towards the end of cooking, or proportionally increase the ingredients in the hoisin sauce mixture.

Serve this with plain rice and you have a complete meal. You can use different vegetables if desired or make this vegetarian as well. The recipe can be easily adjusted to your liking.

Adapted from
Serves 3 to 4

For the chicken:
12 ounces boneless skinless chicken breasts
2 teaspoons corn starch
1 1/2 teaspoons dry sherry
1 1/2 teaspoons cold water
1/4 teaspoon salt
1 tablespoon peanut or canola oil

For the stir fry:
3 tablespoons hoisin sauce
1 tablespoon dry sherry
1 1/2 teaspoon soy sauce
3 tablespoons water
1 tablespoon peanut or canola oil
3 cloves of garlic, minced
1 tablespoon ginger, grated
1 teaspoon red pepper flakes
1 zucchini, cut into thin strips
2 bell peppers, any color, cut into strips

Cut the chicken into strip. In a bowl combine the chicken with the corn starch, sherry, water, salt and oil. Allow to marinate for 30 minutes.

In the meantime, mix the hoisin sauce, sherry, soy sauce, and water in a small bowl and set aside.

In a pan, heat a spoonful of oil and cook the chicken until almost done. Set aside. In the same pan, cook the garlic with the ginger and red pepper flaked until fragrant. Add the zucchini and bell pepper until cooked to your liking. Add the chicken to the veggies and pour in the hoisin sauce mixture. Cook until the chicken is done and serve with rice. Pin It Now!

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