Quick Hoisin Chicken Stir Fry Recipes

QUICK HOISIN CHICKEN STIR-FRY

Quick Hoisin Chicken Stir-Fry image

I love making Chinese stir-fry dishes. And I love that this one requires only very minimal food-preparation time. It's tasty and goes well served with Recipe #158291

Provided by Debs Recipes

Categories Chicken Breast

Time 8m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 -6 ounces snow peas
0.5 (4 ounce) can sliced water chestnuts, cut into quarters
1 lb chicken breast, cut into bite-sized pieces
1/2 teaspoon salt
1 tablespoon cornstarch
2 tablespoons vegetable oil
4 tablespoons hoisin sauce
2 teaspoons sugar

Steps:

Soak snow peas in very cold water for a few minutes only if they are not crisp; trim and string them; blot peas and water chestnuts dry with a clean paper towel; set aside.
Sprinkle chicken pieces with salt and cornstarch; stir or toss to coat evenly.
Add vegetable oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 2 minutes or until the chicken is just barely done; add snow peas, water chestnuts, hoisin sauce, and sugar to skillet; sauté 1-2 minutes more until chicken and veggies are evenly coated with sauce; serve with rice or noodles.

Nutrition Facts : Calories 325.3, Fat 17.9, SaturatedFat 4, Cholesterol 73.1, Sodium 623.1, Carbohydrate 14.9, Fiber 1.6, Sugar 7.9, Protein 25.1

QUICK CHICKEN STIR-FRY

Quick Chicken Stir-Fry image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servngs

Number Of Ingredients 14

Ingredients

1 (7-ounce) package mung bean (cellophane) noodles
1/4 cup canned low-sodium chicken broth or chicken stock
2 teaspoons cornstarch
3 tablespoons soy sauce
1 tablespoons hoisin sauce
2 teaspoons packed light brown sugar
1 teaspoon dry sherry, optional
2 tablespoons peanut or vegetable oil
3 tablespoons sliced on the bias green onions, plus more for garnish
2 cloves garlic, minced
2 teaspoons minced gingerroot
1/2 teaspoon red pepper flakes
1 pound boneless, skinless chicken breast halves, cut into thin strips
1 (14-ounce) bag frozen mixed vegetables (broccoli florets, julienne red peppers, sugar snap peas and water chestnuts), about 3 cups, thawed

Steps:

While assembling the other ingredients, soak the noodles in hot water to soften, 10 to 15 minutes. Drain and set aside.
To make the sauce, in a bowl, whisk together the chicken broth with the cornstarch. Add the soy, hoisin, sugar, and sherry, if using, whisk, and set aside.
Heat a wok over high heat. Add the oil and when hot and nearly smoking, add the green onions, garlic, ginger, and red pepper flakes and cook, stirring, for 10 to 15 seconds. Add the chicken and stir-fry until turning opaque and nearly cooked through, 3 to 4 minutes. Add the vegetables and stir-fry for 1 minute. Add the sauce, stir and toss, cooking until the chicken is all the way cooked through and the sauce is thick, about 2 minutes. Remove the chicken and vegetables from the pan. Add the noodles, toss, and cook to warm through, 30 seconds to 1 minute.
Transfer the stir-fry to a platter and garnish with additional green onions. Arrange the noodles on the side and serve immediately.

HOISIN CHICKEN STIR-FRY

Hoisin Chicken Stir-Fry image

Chicken breast, red and yellow peppers and VH® Garlic Hoisin Stir-Fry Sauce best served on a bed of noodles. Inspired by VH Sauces.

Provided by Food Network Canada

Categories Asian,chicken,quick and easy,Stir-Fry,vegetables

Time 15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

PAM® Cooking Spray
1 bottle (355 mL) VH® Garlic Hoisin Stir-Fry Sauce
1 lb(s) (500 g) chicken breast, thinly sliced
1 each red and yellow pepper, cut into 1-inch (2.5 cm) pieces

Steps:

Spray large pan with PAM® Cooking Spray.
Sauté chicken for 10 minutes on med-high heat until fully cooked.
Add peppers and cook for 2 minutes.
Add VH® Garlic Hoisin Stir-Fry Sauce and heat until warm.
Tip: Serve over noodles topped with VH® Soya Sauce.
Tip: For a crispy version, coat chicken with 4 beaten eggs and 5 tbsp (75 mL) of cornstarch. Fry chicken one at a time in heated vegetable oil at 350°F (180°C). Add crispy chicken to sautéed peppers and go to step 4.

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