Hoisin Chicken Stir Fry
Why Chinese stir-fry is popular, not only it's quick and easy to make, but also packed with delicious flavor. The Chinese ingredients in this recipe should be easily found in almost all the grocery stores. Serve it over a bed of rice to make a tasty meal.
Yield
4 servingsPrep
85 minCook
15 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breast halves, boneless, skinless
skinless, boneless |
|
| 1 | each |
egg whites
|
*
|
| 4 | teaspoons |
cornstarch
|
|
| 1 | teaspoon |
soy sauce, tamari
low sodium |
|
| ¼ | teaspoon |
black pepper
fresh, ground |
|
| ½ | each |
green bell peppers
|
|
| ½ | each |
sweet red bell peppers
|
|
| 1 | each |
yellow onion
|
|
| 2 | tablespoons |
water
|
|
| ½ | teaspoon |
sugar
|
|
| ½ | teaspoon |
sesame oil
|
|
| 2 | tablespoons |
peanut oil
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
ginger root
fresh, minced |
|
| 2 | tablespoons |
hoisin sauce
|
|
| 2 | teaspoons |
chili sauce
|
|
| ¾ | cup |
chicken broth
|
|
| 1 | x |
peanuts
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breast halves, boneless, skinless
skinless, boneless |
|
| 1 | each |
egg whites
|
*
|
| 2E+1 | ml |
cornstarch
|
|
| 5 | ml |
soy sauce, tamari
low sodium |
|
| 1.3 | ml |
black pepper
fresh, ground |
|
| 0.5 | each |
green bell peppers
|
|
| 0.5 | each |
sweet red bell peppers
|
|
| 1 | each |
yellow onion
|
|
| 3E+1 | ml |
water
|
|
| 2.5 | ml |
sugar
|
|
| 2.5 | ml |
sesame oil
|
|
| 3E+1 | ml |
peanut oil
|
|
| 1 | each |
garlic cloves
minced |
|
| 5 | ml |
ginger root
fresh, minced |
|
| 3E+1 | ml |
hoisin sauce
|
|
| 1E+1 | ml |
chili sauce
|
|
| 177 | ml |
chicken broth
|
|
| 1 | x |
peanuts
optional |
*
|
Directions
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.
Cut both peppers into thin strips.
Slice onion very thin and separate into rings.
Mix 1 tablespoon cornstarch, water, sugar and sesame oil.
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 to 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 to 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.
