Simple Hoisin Chicken And Broccoli Stir-Fry Recipe


Chicken Stir Fry:

  • 500g | 1lb skinless and boneless chicken thigh fillets, chopped into bite-sized pieces
  • ⅓ cup Hoisin sauce
  • 2 cloves garlic, peeled and crushed
  • 1 onion, sliced
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • ½ teaspoon ground ginger
  • 1 tablespoon sesame oil
  • 1 red capsicum/bell pepper, deseeded and diced
  • 4 cups broccoli florets (2 heads of broccoli)
  • 2 teaspoons cornflour
  • 2 tablespoons water

Chinese Omelette:

  • 4 whole eggs
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil

Simple Hoisin Chicken And Broccoli Stir-Fry Recipe


Hoisin Chicken:

  1. Combine the chicken with 2 tablespoons of the Hoisin sauce for 10 minutes at room temperature to quickly marinade.
  2. Heat the sesame oil in a large wok (or cast iron skillet/frying pan) on medium-high heat. Add the chicken and stir fry until golden. Remove from the pan onto a warmed plate and set aside.
  3. Increase to high heat and add the garlic and stir-fry for about 1 minute or until fragrant and golden. Add the onion, red capsicum/bell peppers and broccoli. Stir-fry for 2 minutes or until colours become vibrant. Return chicken to the pan with the remaining hoisin sauce, rice wine vinegar, soy sauce and ground ginger. Stir fry for a further 2 minutes.
  4. Combine the cornflour and the 2 tablespoons of water together and add it to the stir fry to help thicken the sauce. Stir fry for a further 3 minutes until sauce has thickened, chicken has cooked through and vegetables are just tender (or cooked to your liking).

Chinese Omelette:

  1. Whisk eggs and soy sauce together in a bowl. Heat a separate smaller skillet/pan with the oil. When beginning to steam, add the eggs and swirl them around the base to create a thin layer. Allow to bubble and fry for about 1-2 minutes until golden, and flip. Continue frying for a further minute until cooked through.
  2. To serve:
  3. Break up the omelette and serve over the Hoisin Chicken with Steamed Rice.


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