Hoisin Chicken Stir Fry
Bursting with bold flavors and vibrant colors, this Hoisin Chicken Stir Fry is the perfect weeknight meal that’s quick, wholesome, and utterly satisfying. Tender strips of chicken are coated in cornstarch for a light, crisp sear before being tossed with a medley of perfectly stir-fried vegetables, including red bell peppers, broccoli florets, and carrots. The star of the dish is the rich, savory-sweet hoisin sauce, enhanced with soy sauce, sesame oil, garlic, and ginger for an irresistible combination. Served over fluffy white rice and garnished with green onions and optional sesame seeds for a touch of crunch, this 35-minute recipe is a crowd-pleaser for busy families and stir-fry enthusiasts alike. Ideal for showcasing quick cooking techniques and Asian-inspired flavors, this nutritious dinner is customizable and perfect for elevating your weeknight routine.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 2 tablespoons Cornstarch
- 3 tablespoons Vegetable oil
- 3 pieces Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 medium Red bell pepper, sliced
- 2 cups Broccoli florets
- 1 medium Carrot, julienned
- 0.333 cup Hoisin sauce
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 3 tablespoons Water
- 2 pieces Green onions, sliced
- 1 tablespoon Sesame seeds (optional, for garnish)
- 4 cups Cooked white rice
Instructions
Cut the chicken breast into thin strips and place them in a bowl. Sprinkle with cornstarch and toss well to coat the chicken evenly. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes, stirring occasionally, until lightly golden and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant.
Add the sliced red bell pepper, broccoli florets, and julienned carrot to the skillet. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.
In a small bowl, whisk together the hoisin sauce, soy sauce, sesame oil, and water. Pour the sauce mixture over the vegetables and stir well to coat.
Return the cooked chicken to the skillet and toss everything together. Cook for an additional 2-3 minutes to heat through and let the flavors meld.
Remove from heat and garnish with sliced green onions and sesame seeds, if desired.
Serve hot over cooked white rice and enjoy!
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1150 mg | 50% | |
| Total Carbohydrate | 67.4 g | 24% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.0 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 630 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
