Hoisin Chicken Stir Fry recipes - Sauces dressings

Author: Marcus Gervais  

Tender chicken pieces, tofu strips, fragrant aromatics, and Welsh onion get tossed in an addictive and glossy savory, sweet and spicy sauce in this Hoisin Chicken Stir-fry with Tofu! Hoisin Chicken stir fried with veggies and smothered in a dynamic savor ginger hoisin sauce that will have your family licking their plates!

Quick Hoisin Sauce

This is a quick and easy sauce to add to your next stir fry.
Provided by: www.marissa.co
Total time: 10 minutes
Cook time: 5 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 6

Ingredients:

• 3 tablespoons Hoisin Sauce
• 1 tablespoon soya sauce
• scant ½ teaspoon Chinese five spice
• 1 teaspoon grated ginger or to taste
• 1 teaspoon crushed garlic or to taste
• Add a splash of water if needed

How to cook:

1. Mix and add to your favourite stir fry ingredients.
2. This sauce will cover 4 egg or rice noodle nests.
3. Add a splash of water if the noodles start to stick to the base of the pan, as you are mixing in the sauce.

Notes: Hoisin Pork Stir Fry Recipe, Step 2. Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. …

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hoisin chicken stir-fry with tofu chicken stir-fry with tofu

Hoisin Chicken Stir Fry

Hoisin Chicken stir fried with veggies and smothered in a dynamic savor ginger hoisin sauce that will have your family licking their plates! It is some of the best Chinese fakeout takeout you will ever try, packed with layers of flavor, custsomizable veggies and custom heat for a home run dinner every time!
Provided by: Jen
Total time: 40 minutes
Cook time: 10 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Asian
Number of ingredients: 26

Ingredients:

• 3 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 pound chicken breasts cut into ½ - 1-inch pieces
• Vegetable oil
• 1/2 onion, chopped
• 1 red bell pepper, chopped
• 2 teaspoons freshly grated ginger
• 4 garlic cloves, minced
• 1 cup heapingsnap peas, ends trimmed
• 1 cup flour
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 tsp EACH ground ginger, garlic pwder, cumin, pepper
• 2 eggs
• 3 tablespoons quality hoisin sauce ((Lee Kum Kee or Kikkoman))
• 3 tablespoons Asian sweet chili sauce ((like Mae Ploy))
• 3 tablespoons ketchup
• 2 tablespoons cider vinegar
• 2 tablespoon soy sauce
• 2 tablespoons water
• 1 tablespoon brown sugar
• 1/2 teaspoon sriracha or more to taste
• 1 teaspoon cornstarch
• green onions
• cashews (SO good!)

How to cook:

1. Whisk together the Marinade ingredients in a freezer bag. Add chicken and marinate 30 minutes at room temperature or up to 6 hours in the refrigerator (or if time is limited, just while you prep your vegetables and sauce).
2. Whisk together all of the Hoisin Ginger Sauce ingredients in a medium bowl. Set aside.
3. Whisk together all of the Chicken Breading ingredients in a large freezer bag EXCEPT eggs.
4. When ready to cook, drain excess marinade from chicken without removing chicken from bag. Add eggs to bag and toss with chicken until evenly coated. Remove coated chicken from bag, letting excess marinade/egg drip off then add chicken to Chicken Breading bag. Seal bag and toss until evenly coated.
5. Heat 3 tablespoons vegetable oil in a large nonstick skillet OR for crispier chicken, heat enough oil in pan until it reaches ¼ inch up pan over medium high heat.
6. Once very hot, add chicken in a single layer (working in batches if necessary - crucial for crispier chicken), and cook undisturbed for 1 minute then continue to cook and stir until lightly browned and cooked through. Remove to a paper towel lined plate.
7. Wipe out skillet. Heat 1 tablespoon oil to the now empty skillet and heat over medium high heat. Add onions and sauté for 2 minutes. Add red bell peppers, snap peas, ginger and garlic and saute for 1 minute.
8. Stir sauce (to make sure cornstarch has not separated) and add to skillet. Simmer until sauce is warmed through and thickened. Add chicken and toss to coat.
9. Garnish with green onions and cashews (optional) and serve with rice.

Notes: Hoisin Chicken Stir Fry, Heat 1 tablespoon oil to the now empty skillet and heat over medium high heat. Add onions and sauté for 2 minutes. Add red bell peppers, snap peas, ginger and garlic and saute for 1 minute. Stir sauce …

Easy Stir-Fry Sauce

This is a great and easy-to-make stir-fry sauce for beef, chicken, pork, or shrimp. It is also good for just veggies. It isn't spicy, but you can add some Sriracha to kick it up a notch if you wish.
Provided by: Lisa Harbaugh
Total time: 5 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 15

Ingredients:

• ½ cup chicken broth
• ¼ cup reduced-sodium soy sauce
• ¼ cup hoisin sauce
• ¼ cup water
• 2 tablespoons cornstarch
• 2 tablespoons brown sugar
• 1 teaspoon brown sugar
• 2 tablespoons olive oil
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon ginger paste
• 2 cloves garlic, minced
• ¼ teaspoon ground white pepper
• 1 pinch Chinese five-spice powder
• 1 dash Sriracha sauce, or to taste

Nutrition:

• Calories: 198.5 calories
• Carbohydrate: 23.6 g
• Cholesterol: 1.2 mg
• Fat: 11.1 g
• Fiber: 1.2 g
• Protein: 2 g
• Saturated Fat: 1.6 g
• Sodium: 951.8 mg
• Sugar: 12.5 g

How to cook:

1. Place chicken broth, soy sauce, hoisin, water, cornstarch, 2 tablespoons plus 1 teaspoon brown sugar, olive oil, rice vinegar, sesame oil, ginger paste, garlic, white pepper, five-spice powder, and Sriracha into a small mixing bowl. Using a whisk, mix ingredients until they are fully incorporated.

Notes: How to Stir Fry With Hoisin Sauce, Heat the oil over high heat in the skillet. Add the garlic, red pepper flakes and/or the ginger once the oil is hot. Reduce the heat to medium and sauté the spices for …

Hoisin Chicken Stir-fry with Tofu

Tender chicken pieces, tofu strips, fragrant aromatics, and Welsh onion get tossed in an addictive and glossy savory, sweet and spicy sauce in this Hoisin Chicken Stir-fry with Tofu! Ready in under 30 minutes!
Provided by: Lavina
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 22

Ingredients:

• 200 grams / 7 ounces Chicken Breast, boneless, skinless – cleaned, pat-dried, thinly sliced into bite-sized pieces
• ¼ TSP ground White Pepper
• ½ TSP Sesame Oil
• ½ TBLS Low Sodium Light Soy Sauce
• ½ TBLS Shao Xing Rice Wine
• 1 TSP Potato Starch (or Corn Starch)
• 2 TBLS Hoisin Sauce (I use Lee Kum Kee brand – see note 1)
• 2 TSP Low Sodium Light Soy Sauce
• 1 TBLS Shao Xing Rice Wine
• ½ TBLS Chinkiang Vinegar
• 1 TSP Sesame Oil
• 1 TSP Pure Chili Oil (optional – without flakes/seeds)
• 1 TSP Potato Starch (or Corn Starch)
• 60ml / ¼ cup Water
• 1 medium Welsh Onion (or the white part of a leek – see note 2) – sliced lengthwise, cut into 1.5-inch pieces
• 5 Garlic cloves – peeled and thinly sliced
• 1.5-inch piece of Ginger – peeled and thinly sliced (about 2 tablespoons sliced)
• 2-10 fresh Red Chilies (Thai Bird’s Eye or any small hot red chilies), to taste – finely chopped
• 2 squares (130 grams / 4.6 ounces) pressed firm Brown Tofu – thinly sliced
• 3.5 TBLS Peanut Oil (or any neutral cooking oil with a high smoke point)
• 1 TBLS Dou Ban Jiang (Chili Bean Paste – Sichuan Pixian Dou Ban Jiang preferred – see note 3)
• To Garnish (optional): Chopped Spring Onion (Scallion/Green Onion)

Nutrition:

• Serving Size: 1 serving
• Calories: 287 calories
• Sugar: 7.3g
• Sodium: 463.9mg
• Fat: 17.5g
• Saturated Fat: 2.8g
• Unsaturated Fat: 12.7g
• Trans Fat: 0g
• Carbohydrate: 16.5g
• Fiber: 2g
• Protein: 16.9g
• Cholesterol: 36.7mg

How to cook:

1. Prep:
2. Marinate the chicken
3. Clean and pat-dry the chicken breast. Slice into thin bite sized pieces. Add the chicken to a medium bowl, followed by the ground white pepper, sesame oil, low sodium light soy sauce, Shao Xing rice wine, and potato starch. Mix well to combine. Set aside to marinate for at least 15 minutes.
4. Make the sauce
5. Mix together the hoisin sauce, low sodium light soy sauce, Shao Xing rice wine, Chinkiang vinegar, sesame oil, pure chili oil (if using), potato starch, and water in a small measuring cup (or bowl) until combined well.
6. Prepare the fresh ingredients
7. Slice the Welsh onion, garlic, ginger, red chilies, pressed firm brown tofu as indicated in the ‘Ingredients’ section.
8. For the Hoisin Chicken Stir-fry with Tofu:
9. Cook the chicken
10. Heat 3.5 tablespoons peanut oil in a large wok over high heat. Once hot, add the marinated chicken and immediately spread out the pieces in the wok. Allow to cook for 40 seconds undisturbed, then stir-fry for 20-40 seconds until the chicken is almost cooked through. Hold a fine mesh strainer above the wok and transfer the chicken pieces into it, allowing the excess oil to drip down back into the wok. Transfer the chicken to a clean bowl. Scoop out and discard crispy bits from the wok (if any).
11. Sauté the aromatics
12. Make sure there is 3 tablespoons of oil in the wok (add more if needed) and heat over high heat. Once hot, add the dou ban jiang, garlic, ginger, and fresh red chilies. Sauté for 1 minute until fragrant.
13. Cook the Welsh onion and tofu
14. Add the sliced Welsh onion and tofu and stir-fry for a minute to combine until the Welsh onion has softened and the tofu is slightly tender.
15. Add the chicken and sauce
16. Give the sauce a quick stir with a spoon to loosen up the potato starch that will have settled at the bottom. Add the partially cooked chicken into the wok and pour the sauce over everything. Stir-fry for 1 minute, until the sauce thickens and coats everything well. Switch off the heat.
17. To Serve
18. Transfer to a serving plate/dish and garnish with chopped spring onion if desired. Serve immediately with warm steamed rice.

Notes: Stir Fry Chicken With Hoisin Sauce, In a bowl, combine chicken, soy sauce,and lemon juice. Mix well and marinate for 1 hour. Heat cooking oil in a wok, then saute ginger, garlic, and …