Hoisin Chicken Stir Fry
Hoisin Chicken Stir-Fry | Save this one for a mid-week winner! So good and easy to make using the best of @dunnesstores ingredients x
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Time: 20 mins
Serves: 4
6 celery sticks, halved lengthways and sliced
2cm (¾ inch) piece of fresh ginger, peeled and grated
1 tbsp sunflower oil
4 skinless chicken breasts, diced
4 tbsp hoisin sauce
2 tbsp tomato ketchup
1 tbsp reduced salt soy sauce
1 tsp Chinese 5 spice
2 bok choy, quartered
Sesame seeds, toasted to serve
Jasmine rice, to serve
Heat the oil in a wok or large frying pan. Add the diced chicken breasts to brown off in the wok. Remove the chicken when golden in colour and fully cooked through.
Add the celery and ginger to the wok. When the celery has softened down, add the chicken back in.
The hoisin sauce goes in next, along with the ketchup, soy sauce and Chinese 5 spice. Allow to cook while stirring for 3 - 4 minutes.
Add the boy choy and a splash of water and cook for a further 1 - 2 minutes.
Sprinkle with the sesame seeds and serve with rice. Enjoy!
CHICKEN STIR FRY RECIPE | QUICK AND EASY CHICKEN STIR FRY | STIR FRY CHICKEN
30 Minute Chicken Stir Fry | Chicken Stir Fry Recipe | Stir Fry Chicken | Chicken Stir Fry | Chicken Stir Fry With Vegetables | Quick And Easy Chicken Stir Fry | Stir Fry Chicken Recipe | How To Make Chicken Stir Fry
Ingredients for Chicken Stir Fry:
Prep Time - 15 mins
Cooking Time - 15 mins
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Boneless Chicken - 1 lb or 450 gms (cut into bite sized pieces)
Seasoning for the Chicken:
- Salt- 1/2 tsp
- White Pepper Powder- 1/2 tsp
- Dark Soy Sauce- 1/2 tsp
Vegetables:
- Broccoli florets- 2 US cup measure (100 gms)
- Carrots, sliced- 1 US cup measure (90 gms)
- Red Bell Pepper- 1 US cup measure (90 gms)
- Yellow Bell Pepper- 1 US cup measure (90 gms)
- Garlic, chopped- 2 tsp (around 4 cloves)
- Ginger, chopped- 1.5 tsp
Stir Fry Sauces:
- Chicken Stock- 1/4 cup (can use readymade low sodium chicken broth/stock too)
- Dark Soy Sauce- 2.5 tsp
- Red Chilli Sauce- 3 tsp
- Honey- 1 tbsp
- Corn slurry- 2 tsp corn flour/starch (Mixed in 1 tbsp water)
- Sesame Oil- 2 tsp
Other Ingredients:
- Oil- 2-3 tbsp
- Salt- to season
- Pepper Powder- 1/4 tsp
Preparation:
Cut the boneless chicken into bite sized pieces.
Take out the broccoli florets, cut the carrots into slices and the red & yellow peppers into cubes.
Also peel and chop the garlic and ginger.
Process:
- Heat oil in a wok and add the chicken pieces. Give a stir for 30 secs and then add salt & white pepper powder to season the chicken.
- Now stir fry on high heat for around 2-3 mins and then add 1/2 tsp Dark Soy Sauce. Give a mix and continue to stir fry on high heat for another 2-3 mins till the water has completely dried up and the chicken is fried and browned.
- Remove and set aside on a plate.
- In the same oil, add the chopped garlic & ginger. Give a stir for 15 secs and then add the sliced carrots and cubed red & yellow peppers. Mix and stir fry on high heat for 1 minute before adding the broccoli florets. Also add salt to season (a pinch) and 1/4 tsp pepper powder. Give a mix and continue to stir fry on high heat for 2 mins.
- Now add the sautéed chicken pieces and give a mix on high heat for 1 minute.
- Add the Dark Soy Sauce, Chicken broth, Red Chilli Sauce and honey. Give a mix and stir fry on high heat for around 2 mins till the sauce has nearly dried up.
- Now add the corn slurry and the sesame oil, give a mix and continue to stir fry on high heat for 1 min till all the sauce has dried up and coats the chicken and vegetables.
#chickenstirfry #stirfrychicken #30minchickenstirfry #chickenstirfryrecipe #stirfryrecipe #chickenrecipe #stirfrychickenrecipe #spiceeats #spiceeeatsrescipes #spiceeatschicken
MONGOLIAN CHICKEN STIR FRY | MONGOLIAN CHICKEN RECIPE | CHICKEN STIR FRY
Mongolain Chicken Stir Fry | Mongolian Chicken Recipe | Chicken Stir Fry | Mongolian Chicken | Mongolian Chicken Sauce Recipe | How To Make Mongolian Chicken | Easy Mongolian Chicken Recipe
Ingredients for Mongolian Chicken Stir Fry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Chicken - 300 gms (cut into 2 inch strips)
Marinate with:
- White Pepper powder- 3/4 tsp
- Salt- 1/2 tsp
Light soy sauce: 1 tsp
Batter/2nd Marinade:
- Egg White- 1
- Cornflour- 5 tbsp
- Oil- 1 tbsp
Mongolian Stir Fry Sauce:
- Hoisin Sauce-2 tbsp
- Dark Soy Sauce- 1 tsp
- White Vinegar-1 tsp
- Cayenne Pepper- 1 tsp
- Brown Sugar- 1.5 tbsp
- Salt-pinch
Other Ingredients:
- Ginger julienned- 1 inch (2 tbsp)
- Garlic chopped - 10 cloves (2 tsp)
- Red Chilli flakes- 1 tsp
- Spring onion whites-10
- (Cut into long stems, white +little green- cut into halves vertically)
- Spring onion greens, cut in similar length-10
- Corn slurry- 1 tbsp cornflour mixed with 4 tbsp water.
- Sesame oil- 1.5 to 2 tbsp
- Oil for deep frying
- Oil-1.5 tbsp
Preparation:
- Cut broad flattish slices from chicken breasts.
- Now marinate the chicken pieces with the white pepper powder, salt and light soy sauce as mentioned in the ingredients. Set aside for 10 mins.
- Separate the egg white from the yellow and keep in a small bowl.
- Now add the ingredients for the batter/2nd marinade, mix and set aside for around 10 mins.
- Peel and julienne the ginger and also peel and chop the garlic cloves.
- Take around 10 spring onions.
- Cut the spring onion into 2 - the white part along with 1/2 an inch green portion and the balance green.
- For the white portion, again cut these into halves vertically.
- Cut the green part in similar length.
- Keep these separately on a plate.
- Also prepare the Mongolian Stir Fry Sauce. For that, take a small bowl and add all the ingredients for the sauce. Give a mix and set aside. Give a mix once more before adding during stir frying. The brown sugar tends to settle in the bottom.
- For the Corn Slurry, add 1 tbsp of Corn flour/starch in a small bowl and add 3-4 tbsp water. Whisk it and set aside.
- Remember to whisk it again just before adding to the wok, tends to stick to the bottom.
Process:
- To deep fry the battered chicken pieces, heat oil in a pan and drop the chicken pieces. Do not stir for around 30 secs.
- Fry on medium heat for around 5-6 mins till light brown in colour . Do not crowd the pan. Remove onto a plate .
- Repeat for the balance chicken pieces in the next batch.
- Now heat a wok and add 1.5 tbsp oil.
- Now add the julienned ginger and chopped garlic.
- Give a stir and then add the red chilli flakes
- Mix and fry on high heat for around 1 min and then add the spring onion whites. Give a mix and fry on high heat for another minute.
- Now add the Mongolian sauce, 3-4 tbsp water and mix and cook it on medium heat for 1 min.
- Now add the fried chicken pieces, give a mix and stir fry for 1 min till the chicken pieces get coated with the sauce.
- Add most of the spring onion greens, mix and stir fry for 30 secs.
- Add the corn slurry and little water if required and stir fry till everything is combined (around 1 min)
- Lastly add the sesame oil, mix and stir fry.
- Garnish with the balance spring onion greens, mix and serve hot.
#mongolianchicken #chickenstirfry #mongolianchickenfry #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken #mongoliancuisine
HOISIN CHICKEN
HOISIN CHICKEN
Ingredients for frying chicken
Half kg boneless chicken cut into cubes
1 tablespoon white vinegar
1 tbsp soya sauce
1 tablespoon hoisin sauce
1 tablespoon corn flour
Salt to taste
Oil for frying
Method: Mix All the above ingredients with the chicken. In a pan we are going to deep fry the chicken. Fry the chicken for 5 minutes in batches. Now keep the chicken aside
Ingredients for hoisin chicken sauce
1 tablespoon oil
2-3 button red chilli
1 tablespoon crushed garlic
Half cup chicken stock
3 tbsp hoisin sauce
1 tablespoon vinegar
1 tablespoon corn flour
Some broccoli
Some Green yellow and red bell peppers( Capsicum )
Method for hoisin chicken sauce
In a wok add oil, keep on high flame add red Chillies , crushed garlic saute it for 30 seconds. Add half cup chicken stock and and let it boil. Add hoisin sauce and vinegar and mix it well. Take one tablespoon corn flour or cornstarch and add little water put this into the hoisin chicken sauce. cook for 1 to 2 minutes till cornflour is completely cooked.
Now add fried Chicken, broccoli, bell peppers, mix well and serve.
You can serve it with garlic rice, fried rice for noodles.
#hoisinchicken
#hoisinchicken
#chineserecipes
#hoisinsauce
#FLAVOURSWITHSharmin
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YES, I’m using CHICKEN BREAST in a STIR-FRY! | Marion’s Kitchen
OK, so I know I’ve always been a legs and thighs girl, but this time it’s ALL about the chicken breast. And yep, it’s TOTALLY possible to get it tender and silky and delicious when you follow these tips. This quick and easy Asian hoisin chicken stir-fry goes against everything you thought you knew about me… but armed with my techniques for tender, juicy meat, it’s a total game changer of a dinner.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Chicken in Hoisin Sauce | Chinese Recipe | चाइनीज रेसिपी घर पर कैसे बनाएं | Sanjeev Kapoor Khazana
This tender, delicious, yummy chicken glazed with Hoisin sauce and quickly sauteed with vegetables is perfect for days meant for quick Chinese.
CHICKEN IN HOISIN SAUCE
Ingredients
600 grams chicken thigh boneless, cut into 1 inch pieces
¼ cup hoisin sauce
1 tbsp soy sauce
2 tbsps brown sugar
1 tbsp white vinegar
6-8 garlic cloves, chopped
2 tbsps + ¼ cup corn flour
1 tsp red chilli flakes
Salt to taste
Crushed black peppercorns to taste
3 tbsps sesame oil
1 tbsp finely chopped ginger
2 spring onion bulbs, finely chopped
1 small yellow capsicum, cut into 1 inch pieces
3 tbsps chopped spring onion greens + for garnish
Toasted white sesame seeds for garnish
Method
1. To make hoisin mixture, mix together hoisin sauce, soy sauce, brown sugar, white vinegar, garlic, 2 tbsps corn flour, red chilli flakes, salt, and crushed black peppercorns in a bowl.
2. Take chicken in another bowl. Add salt, crushed black peppercorns, 1 tbsp sesame oil, and remaining corn flour and mix well.
3. Heat remaining sesame oil in a non-stick wok. Add the chicken and sauté on high heat for 3-4 minutes. Drain the chicken pieces on an absorbent paper.
4. Heat the oil remaining in the pan, add ginger and sauté for a minute. Add spring onion bulbs and mix well. Add the hoisin mixture and mix, cook till the mixture thickens.
5. Add ½ cup water and mix till well combined. Add the chicken pieces and mix till well coated with the sauce and continue to cook for 4-5 minutes.
6. Add yellow capsicum and spring onion greens and sauté for a few seconds.
7. Serve hot garnished with spring onion greens and toasted white sesame seeds.
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