Stir Fried Hoisin Chicken
From pleclare 13 years ago
- 20 to make
- Serves 2
This is a stir fry from a friend's cookbook that I have had at his house.Yummy!
Ingredients
- 1 boneless,skinless full chicken breast or 6-8 large chicken tenders cut into cubes/strips shopping list
- 1 TB cornstarch shopping list
- 2 TB pale dry sherry shopping list
- 1 TB low sodium soy sauce shopping list
- 1 large green pepper,seeded and cut into 1/2" squares shopping list
- 1 8 can water chestnuts,cut in 1/4" pieces shopping list
- 6 oz fresh mushrooms cut in 1" by 1/2 " slices shopping list
- 1/2 tsp kosher salt shopping list
- 2 TB hoisin sauce shopping list
- 3 TB peanut oil for frying shopping list
- optional:1/4 c cashews,peanuts or almonds shopping list
How to make it
- Add chicken to large bowl and sprinkle on cornstarch and mix until chicken is totally coated. Add the sherry and soy sauce and again mix until all chicken is evenly coated.
- Place 12' wok or skillet over high heat for about 30 seconds and add 1 TB of peanut oil. Swirl oil around to coat inside of pan and continue to heat until oil starts to smoke slightly. Turn down heat to med-high and add green peppers,water chestnuts,mushrooms and salt. Stir-fry for 2 to 3 mins then remove all vegetables to plate.
- Add remaining oil to the pan and heat under high heat again till oil starts to smoke. Add chicken and stir-fry till chicken turns white and firm ,about 3 mins. Add the Hoisin sauce and continue to stir to coat all the chicken. Add the vegetables back in and continue to stir fry for another minute.
- At this point,you can add nuts if so desired and stir fry all for another min. Serve at once as either a side dish or over rice as main coarse..
The Rating
Reviewed by 1 people-
This was a great meal with great flavors. I love hoisin so much, that I added a bit more, but didn't change anything else.
Very Good!
bradkessler
in Anderson loved it
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" It was excellent "