Brad's sweet and spicy hoisin chicken stir fry. Mix in the steamed broccoli until coated with the sauce mixture. I made some alterations: we marinated the chicken in soy sauce/garlic/ginger/splenda, I also made extra sauce, adding a bit more hoisin sauce and added. This video shows you how to make a simple, sweet-and-spicy chicken stir-fry with broccoli.
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Ingredients of Brad's sweet and spicy hoisin chicken stir fry
- It's of For the chicken.
- Prepare 2 lbs of chicken breast, cubed.
- Prepare 2 tbs of seasoned rice wine vinegar.
- Prepare 2 tbs of mirin.
- Prepare 1 tsp of garlic powder.
- It's 1/4 cup of Cornstarch.
- You need 1/2 cup of Flour.
- You need of For the sauce.
- It's 1 cup of beef broth.
- It's 1/2 c of lemongrass tea, made in my prawn w/black bean sauce recipe.
- Prepare 1/2 cup of hoisin sauce.
- It's 1/2 cup of mirin.
- Prepare 1 tsp of red chilie flakes.
- It's 1/4 cup of chopped crystallized ginger.
- You need 2 tbs of dark rice vinegar.
- Prepare 1 tsp of Sriracha sauce.
- Prepare of For the vegetables.
- You need 4 of LG carrots sliced thin.
- You need 2 of LG broccoli crowns, cut into florets.
- You need 1 (8 Oz) of can sliced water chestnuts.
- You need 1 of yellow crooked neck squash, julienne.
- It's 1 tbs of butter.
- Prepare of White wine.
- You need of Other ingredients.
- It's of Lime wedges.
- You need of Prepared white rice.
- It's of Toasted sesame seeds.
- It's of Slivered almonds.
Hoisin sauce tastes like an earthy, sweet-tart, savory Asian Barbecue Sauce - and it is divine. It is made with select spices, fermented soybeans, sweet potatoes, garlic, red chili peppers. Serve the stir-fry mixture over hot cooked rice or Asian noodles. Tonight's simple stir-fry combines chicken and tender bok choy in a delectably spicy, sweet sauce.
Brad's sweet and spicy hoisin chicken stir fry instructions
- Combine chicken, vinegar, mirin, and garlic powder in a bowl. Stir well. Cover and refrigerate for 4 hrs. Stir every 45 minutes..
- Mix the sauce ingredients together. Let sit at least an hour.
- Mix flour and cornstarch in a LG mixing bowl..
- Dredge chicken pieces in the mixture..
- Heat oil to 360 degrees in a LG frying pan 1/2 inch deep. Fry chicken pieces until brown on both sides. It's OK if they are a little undercooked in the middle. Drain on paper towels..
- Heat butter in a LG wok over medium high heat. Add carrots. Saute for 4 or 5 minutes until they start to caramelize. Add broccoli and saute 3 more minutes. When broccoli starts to brown, add wine in 1/8 cup increments cover and steam. Repeat until veggies are tender..
- When tender, add chicken back to pan. Saute 1 minute. Add water chestnuts and sauce. Bring to a simmer stirring often. Once at a simmer, hold for 2 or 3 minutes. Then add cornstarch slurry until it reaches desired thickness..
- Plate rice, serve stir fry over top. Garnish with lime wedge, toasted sesame seeds, slivered almonds, and julienne squash..
- Serve immediately. Enjoy..
On the side, as a counterpoint to the heat of the sambal oelek (a Southeast Asian ingredient made from red chiles), we're marinating cucumber with tart-sweet rice vinegar and nutty sesame oil. Sweet and Spicy Chicken Stir-fry Chatelaine. They may not be a common stir-fry ingredient, but their jammy sweetness is a welcome surprise between bites of crunchy celery, salty peanuts, and spicy This stir fry is so delicious. The dates melt and become little pockets of caramel sweetness to balance the heat. This honey garlic chicken stir fry recipe is full of chicken, broccoli and carrots, all coated in the easiest sweet and savory sauce.
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