All you need are a few pantry basics and store-bought items to whip together this delicious meal in under 20 minutes.
WHAT IS HOISIN SAUCE?
It is typical for dishes to be garnished with soy sauce and oyster sauce in Chinese cooking because of their intense flavor profiles. Other flavorings, such as Hoisin sauce, are excellent but less widely available.
The fermented soybeans, dried sweet potatoes, spices, salt, sugar, and other ingredients in Hoisin sauce contribute to the sauce’s unique flavor. Peking duck, for example, is served with the sauce as a dipping sauce.
“Seafood sauce” is what the name “hoisin” signifies in Chinese. The sauce, ironically, contains no fish. Sweet potatoes, soybeans, and other ingredients make hoisin sauce.
HOISIN SAUCE STIR FRY
Simple Hoisin Chicken is an excellent example of using the savory, sweet, and umami-smelling sauce. Hoisin sauce elevates a dish’s flavor profile.
This Hoisin Chicken is delicious with steaming white rice, thanks to the sauce’s mild sweetness, which I particularly enjoy.
HOISIN SAUCE USES
In addition to being a marinade and a dipping sauce, hoisin sauce has many more applications. Lettuce wraps and Peking duck are two good examples.
The combination of sweet, savory, and smoky flavors makes this sauce ideal for dipping roasted duck, chicken, and pig, as well as refreshing lettuce wraps. The sauce gives the protein a rich earthy flavor when used as a marinade.
In any case, you’ll want to include some vegetables in this Hoisin Chicken recipe. I used broccoli and carrots, but baby bok choy is an excellent option. Mushrooms like Shiitakes or white button mushrooms can be added as well.
Chinese stir-fries call for white flesh from the bird. With cornstarch, you can velvet the chicken breast and get it to taste just like your favorite Chinese restaurants!
What is the average number of calories in one serving?
- Each serving of this recipe contains only 244 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- FRIED RICE
- MONGOLIAN BEEF
- KUNG PAO SHRIMP
- CHOW MEIN
- 2 tablespoons oil
- 1/4 small carrot, peeled and sliced
- 3 oz. (85 g) broccoli florets
- 4 oz. (115 g) chicken breast meat, cut into thin pieces
- 1 pinch salt and sugar, to taste
- 2 cloves garlic, minced
- 4 shiitake mushrooms, sliced
- 1/2 teaspoon cornstarch
- 1/2 teaspoon Shaoxing rice wine or rice wine
- 4 tablespoons water
- 1/2 teaspoon cornstarch
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 3 dashes white pepper
- 1 tablespoon hoisin sauce
- For around 10 minutes, marinate the chicken in the Marinade. To make the sauce, put all ingredients in a small bowl and stir well.
- Use the oil in a wok to get it hot. Garlic should be added to the wok when it’s hot and stir-fried until it’s fragrant. Make a couple fast stirs with the broccoli once it’s in the wok. Continue to stir-fry after adding the chicken. Add the mushrooms, carrots, and the sauce to the wok, and give everything a good stir before serving.
- Immediately after the sauce thickens, add a touch of salt and sugar to taste (optional) and serve with steaming rice.