Spicy Stir Fried Chicken in Hoisin Sauce
Transform your dinners with this irresistible Spicy Stir-Fried Chicken in Hoisin Sauce! Bursting with bold flavors, this quick and easy recipe combines tender chicken breast, a savory-sweet hoisin sauce, and a kick of sriracha for just the right amount of heat. Bright red bell peppers and aromatic garlic and ginger add vibrant texture and depth, while a sprinkle of sesame seeds and green onions creates the perfect finishing touch. Ready in just 30 minutes, this stir-fry is the ultimate weeknight dinner that can be paired with fluffy steamed rice or noodles. Perfect for fans of Asian-inspired meals, this dish delivers restaurant-quality flavor right in your own kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken breast
- 3 tablespoons Hoisin sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 4 cloves Garlic
- 1 inch Ginger
- 1 Red bell pepper
- 2 stalks Green onions
- 0.5 teaspoon Crushed red chili flakes
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cut the chicken breasts into bite-sized strips and place them in a bowl.
In the same bowl, add 1 tablespoon of soy sauce, 1 tablespoon of hoisin sauce, 1 tablespoon of cornstarch, and a pinch of black pepper. Mix well and set aside to marinate for 10 minutes.
While the chicken is marinating, finely mince the garlic cloves and ginger, slice the red bell pepper into thin strips, and chop the green onions into 1-inch pieces.
In a small bowl, mix the remaining hoisin sauce, soy sauce, sriracha sauce, and crushed red chili flakes. Set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
Add the marinated chicken to the hot wok and stir-fry for 4-5 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the wok and set aside.
In the same wok, add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the sliced red bell peppers to the wok and stir-fry for 2-3 minutes, keeping them slightly crisp.
Return the cooked chicken to the wok and pour the sauce mixture over the ingredients. Toss everything together to ensure the chicken and peppers are evenly coated.
Add the chopped green onions and stir-fry for another minute.
Adjust seasoning with salt if needed. Sprinkle with sesame seeds before serving.
Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 22.2 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 5067 mg | 220% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 21.5 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2064 mg | 44% | |
*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.
