Hoisin Chicken Green Pepper and Onion takeaway style
I've been using quite a bit of the brand Amoy recently..My local Asian store stocks loads of the stuff so thought i would give a few of them a try..I was more than impressed.. This is their hoisin sauce..So far so good...Other brands i've tried in the past have been quiet salty but this one is perfectly balanced
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ABOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways as a delivery driver for the past few years or so..Most of what he's learnt is just by watching the chefs..
Recipe
VEG
1/2 onion
1/2 green pepper
1 red chilli
2 cloves of garlic diced
1 spring onion diced
Some chopped carrot
Cornflour slurry
1 tbls to 2 tbls of water..Set aside
Sauce
1 tbsp Hoisin sauce..
2 tbsp Oyster sauce
2 tsp Dark soy sauce
2 tsp light soya sauce
1 tbsp Rice vinegar
1 tbsp Sugar
1 tsp MSG
Method.
Chop up your chicken and then poach in boiling water..As soon as it turns white immediately remove it for the pan and then rinse in cold water to stop the cooking process..Set aside
Next make up your sauce and prep your veg for stir frying
Heat some oil up in your wok and add you veg and chicken..Cook for a few minutes and then add your sauce
Thicken the sauce with your cornflour slurry..Done
#hoisin sauce..#chickenandhoisinsauce...#chickenandhoisinsaucegreenpepperandonion
Insanely Flavorful and Easy Ginger Hoisin Chicken
???? Get ready to gobble up this insanely flavorful and easy Ginger Hoisin Chicken…tonight! ????
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Ingredients:
250 grams chicken thighs, boneless, cut into 1-inch pieces
Marinade:
2 tablespoons light soya sauce
2 teaspoons sugar
2 tablespoons vegetable oil, preferably groundnut oil
2 spring onions, sliced at an angle, white and green parts separated
3 tablespoons ginger, finely chopped
¼ cup hoisin sauce
1 red chilli, fresh, deseeded, sliced at an angle
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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 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 in Hoisin Sauce (Chinese Chicken Recipe) | Cooking Maid Hongkong
#chickeninhoisunsauce #chickenrecipe #chinesechickenrecipe #chineserecipe #quickandeasyrecipe #simplechineserecipe #hongkongrecipe #lowbudgetrecipe #cantoneserecipe
#howto #stebystepinstructions #asianrecipe
#westernrecipe #cantoneserecipe
CHICKEN WITH HOISIN SAUCE
INGREDIENTS:
300g Chicken Breast
130g Green & Red Bell Pepper
55g Carrot
80g Onion
2 Tbsp Water
2 Tbsp Hoisin Sauce
1 Tbsp Honey
Oil
FOR CHICKEN MARINADES:
1/4 Tsp Salt
1 Tbsp Corn Starch
1 Egg white
SAUCE THICKENING:
1 Tbsp Corn Starch
4 Tbsp Water
STEP 1: Prepare the Ingredients
STEP 2: Marinate Chicken
STEP 3: Cooking Method
Please watch the video for full cooking procedure
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Enjoy Cooking & GOD BLESS EVERYONE! ????????
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Hoisin Chicken Stir Fry Recipe
For a printable recipe visit
Watch April prepare a delicious stir fry, that is versatile, quick cooking, and healthy! If you love to go to those make your own stir fry places in town, you will love this recipe! As always, you can change up the veggies and protein in this dish to whatever you prefer, maybe broccoli for the snow peas, or shrimp for the chicken. No rules here!
Hoisin Chicken Stir Fry
Ingredients:
2 tsp Ginger, minced
2 Garlic Cloves, minced
1 Orange Bell pepper (any color will work)
3 Green Onion, chopped
6 oz Snow Peas, no chopping required
4 oz Shitake Mushrooms, any variety you prefer will work
1 lb Chicken Breast, cut in thin strips
1 Tbls Canola Oil
2 Tbls Soy Sauce
2 Tbls Hoisin Sauce
1/4 Cup Chicken Stock or Water
1/2 tsp each salt and pepper
Directions:
Prep all of your veggies first
Sprinkle salt and pepper on chicken, place in a wok or large skillet over med high heat in oil and toss until cooked through, about 3 minutes. Then remove and set aside.
In the same skillet throw in all of the veggies, tossing about 2 minutes until softening begins
Then add in soy sauce, hoisin, and water (or stock) toss to coat while cooking another couple of minutes until veggies are to desired tenderness.
Lastly add chicken back in to heat up and coat with sauce.
Serve with Brown Rice (instant works fine!)