Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 tablespoons soy sauce; 1 tablespoon Shaoxing rice wine (or dry sherry); 2 teaspoons cornstarch; 1 ½ pounds boneless, skinless chicken breast, cut into ½ inch by 2-inch strips ("stir fry cut"); 1 small onion, sliced ½-inch thick; 1 small red bell pepper, cored, seeded, and sliced ½-inch thick; 2 cloves garlic, smashed; 1 piece of ginger the size of a quarter, smashed; ½ teaspoon red pepper flakes; 2 green onions, trimmed, sliced into thin rings, white and green parts separated; 3 tablespoons of vegetable oil (divided); ¼ cup hoisin sauce; White Rice

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https://www.dadcooksdinner.com/hoisin-chicken-stir-fry/

Quick Hoisin Chicken Stir Fry - DadCooksDinner

A stir fry with common ingredients at my local grocery store, ready with about 15 minutes of stir frying. (Buy them pre-cut stir-fry ingredients at your store, and dinner is easy.) #Recipe

Rezept

Zubereitungszeit ca. 35 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 15 Minuten

Zutaten:

2 tablespoons soy sauce
1 tablespoon Shaoxing rice wine (or dry sherry)
2 teaspoons cornstarch
1 ½ pounds boneless, skinless chicken breast, cut into ½ inch by 2-inch strips ("stir fry cut")
1 small onion, sliced ½-inch thick
1 small red bell pepper, cored, seeded, and sliced ½-inch thick
2 cloves garlic, smashed
1 piece of ginger the size of a quarter, smashed
½ teaspoon red pepper flakes
2 green onions, trimmed, sliced into thin rings, white and green parts separated
3 tablespoons of vegetable oil (divided)
¼ cup hoisin sauce
White Rice

Arbeitsschritte:

In a medium bowl, whisk the soy sauce, rice wine, and cornstarch until the lumps of starch dissolve. Add the cut-up chicken and toss to coat with the marinade. Let the chicken sit in the marinade until you are ready to stir fry - up to half an hour ahead if you have the time - tossing the chicken occasionally to coat it with marinade.
Slice the onion and the bell pepper and put in a bowl. Smash the garlic and ginger, and slice the green onion. Put the garlic, ginger, red pepper flakes, and white part of the green onion in a small bowl, and the green part of the green onion in a separate bowl.
Turn on the fan on the oven hood. If using a carbon steel wok, heat over high heat, then swirl in one tablespoon of the vegetable oil. If using a nonstick pan, put the oil in the pan and heat over medium-high heat until the oil is shimmering. Add half of the chicken to the wok or pan:
Return the pan to the heat, add the second tablespoon of vegetable oil, and let it heat for a few seconds. Add the second batch of chicken to the pan:
Wipe out the pan with a wad of paper towels, put it back over the heat, and add the last tablespoon of oil. Let the oil heat until it starts shimmering, about 30 seconds. Add the garlic, ginger, red pepper flakes, and white part of the green onions to the oil, and fry for a few seconds (you don't want the garlic to brown). Add the onion and bell pepper to the wok or pan:
Pour the platter of chicken and any juices back into the wok or pan, and toss with the onions and peppers. Swirl the hoisin sauce over everything, then toss and stir to coat the chicken and vegetables with the hoisin sauce. Keep tossing and stirring for a minute, or until the hoisin sauce starts to thicken up. Pour everything from the wok or pan onto the serving platter and sprinkle with the green parts of the green onions. Serve and enjoy!