How To make Hoisin Chicken Stir Fry
1 lb Chicken breast halves
About 4 1 Egg white
4 ts Cornstarch
1 t Soy sauce, low sodium
1/4 ts Black pepper :
fresh
Ground 1/2 Green pepper
1/2 Red pepper
1 Yellow onion
2 tb Water
1/2 ts Sugar
1/2 ts Sesame oil
2 tb Peanut oil
1 Garlic clove minced
1 t Fresh ginger root :
minced
2 tb Hoisin sauce
2 ts Chili sauce
3/4 c Chicken broth
Peanuts -- optional
1. Cut skinned and boneless chicken breasts into
bite-sized pieces. Mix slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh ground pepper in a plastic bag. Add chicken, tie bag and refrigerate for up to 1 hour, turning bag occasionally. 2. Cut both peppers into thin strips. Slice onion very thin and separate into rings. Mix 1 tablespoon cornstarch, water, sugar and sesame oil. 3. Heat wok until very hot, pour oil down sides of wok and rotate to oil all sides. Add the onion, garlic and ginger. Stir-fry 1-2 minutes until onion is light brown and softened. Add chicken and stir-fry until chicken pieces turn white. Add Hoisin sauce and chili paste; stir for about 30-45 seconds. Stir in broth and heat to boiling. Add the green and red pepper strips; stir-fry for about 1 minute more. Add the cornstarch mixture and stir until thickened. If desired, sprinkle with roasted peanuts. Recipe By : Jo Anne Merrill
How To make Hoisin Chicken Stir Fry's Videos
Recipe Quick Hoisin Chicken Stir-Fry
Recipe - Quick Hoisin Chicken Stir-Fry
INGREDIENTS:
-4 -6 ounces snow peas
●1/2 (4 ounce) can sliced water chestnuts , cut into quarters
●1 lb chicken breast , cut into bite-sized pieces
●1/2 teaspoon salt
●1 tablespoon cornstarch
●2 tablespoons vegetable oil
●4 tablespoons hoisin sauce
●2 teaspoons sugar
Hoisin chicken stir fry bowl
Hoisin chicken stir-fry bowl
How To Make Hoisin Chicken Stir-Fry
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How To Make Hoisin Chicken Stir Fry
1 onion, sliced
1 capsicum, sliced
300g sliced chicken breast
2-3 crushed garlic cloves
1 tsp minced ginger
2 tbsp peanut oil
pinch salt
cracked pepper
dash white wine vinegar
2-3 tbsp water
2 tbsp hoisin sauce
1 tbsp soy sauce
chopped coriander & sesame seeds to garnish
Ishikari Lore by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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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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Chinese Hoisin Chicken Stir Fry (Asian Style Cooking Recipe)
Chinese Hoisin Chicken Stir Fry (Asian Style Cooking Recipe)
Welcome to my Asian kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and learn new Chinese recipes.
The look of this dish may not be perfect, but the taste certainly is amazing! serve it with rice or just make a wrap with it. either way, try!
Ingredients:
2 Chicken Breasts
2 Leeks
½cm Ginger
3 Cloves Garlic
Small Bunch Coriander
1 Spring Onion
3 Tbsp Hoisin Sauce
½ Tsp Cornflour
10ml Water Mixture
20ml Chicken Stock
Salt to Taste
Method:
Chop the ginger & garlic
Slice the spring onion
Slice the leeks thinly
Cut chicken breasts into medium threads
Heat 2 Tbsp oil until smoking hot
Add the garlic & ginger
Fry for a few seconds until aromatic
Add the chopped chicken breasts
Stir fry for 5 minutes
Add the leeks & stir fry for 2 minutes
Add the hoisin sauce & stir
Add the chicken stock
Cook for further 2 minutes
Add the cornflour & water mixture
Bring to the boil
Transfer onto a dish, garnish and serve
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