Matauwhi Bay Hoisin Chicken
Transport your taste buds to the serene shores of New Zealand with Matauwhi Bay Hoisin Chicken, a vibrant fusion of sweet, savory, and umami flavors. This recipe showcases tender, golden-brown chicken thighs paired with a medley of colorful vegetables—crisp red bell peppers, julienned carrots, and fresh broccoli—stir-fried to perfection. The dish is brought to life with a luscious homemade sauce featuring hoisin, soy, honey, sesame oil, garlic, and ginger, creating an irresistibly glossy glaze. Finished with a sprinkle of toasted sesame seeds and scallions, this quick and easy dish is perfect for weeknight dinners and is best served over steamed white rice for a complete, satisfying meal. Simple yet packed with flavor, this recipe is your gateway to delicious, family-approved Asian-inspired comfort food!
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Recipe Information
Ingredients
- 800 grams boneless, skinless chicken thighs
- 120 ml hoisin sauce
- 45 ml soy sauce
- 30 ml honey
- 15 ml sesame oil
- 3 garlic cloves, minced
- 15 grams ginger, grated
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned
- 200 grams broccoli florets
- 2 scallions, sliced
- 15 grams sesame seeds, toasted
- 30 ml vegetable oil
- 300 grams white rice (optional, for serving)
- 60 ml water
Instructions
In a small bowl, whisk together the hoisin sauce, soy sauce, honey, sesame oil, minced garlic, and grated ginger. Set the sauce aside.
Heat 15 ml of vegetable oil in a large skillet or wok over medium-high heat.
Season the chicken thighs with a pinch of salt and pepper, then add them to the skillet. Sear for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 15 ml of vegetable oil. Toss in the red bell pepper, carrots, and broccoli. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables, stirring to coat evenly.
Add 60 ml of water to the skillet to help create a glaze and prevent sticking. Cover and let simmer for 8-10 minutes, or until the chicken is fully cooked and has reached an internal temperature of 75°C (165°F).
Sprinkle the sliced scallions and toasted sesame seeds over the dish before serving.
Serve hot with steamed white rice, if desired.
Nutrition Facts
Calories |
3102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.6 g | 183% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 4777 mg | 208% | |
| Total Carbohydrate | 215.6 g | 78% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 77.9 g | ||
| Protein | 238.9 g | 478% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 549 mg | 42% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3425 mg | 73% | |
*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.
