Brad's sweet and spicy hoisin chicken stir fry. Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Mix in the steamed broccoli until coated with the sauce mixture. A tutorial of Sweet and Spicy Chicken Stir-Fry in one pan.

Brad's sweet and spicy hoisin chicken stir fry For extra heat to this chicken stir-fry, add more hot sauce, or use a lighter hand for milder flavor. Serve the stir-fry mixture over hot cooked rice or Asian noodles. For chicken stir fry to beat out Girl Scout cookies for a snack, you know it has to be good!

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Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Mix in the steamed broccoli until coated with the sauce mixture. A tutorial of Sweet and Spicy Chicken Stir-Fry in one pan.

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Composition - Brad's sweet and spicy hoisin chicken stir fry:

Need - For the chicken.
Provide 2 lbs for chicken breast, cubed.
Give 2 tbs seasoned rice wine vinegar.
Give 2 tbs mirin.
Need 1 tsp - garlic powder.
Provide 1/4 cup for Cornstarch.
Prepare 1/2 cup for Flour.
Give for For the sauce.
Need 1 cup for beef broth.
Give 1/2 c of lemongrass tea, made in my prawn w/black bean sauce recipe.
Require 1/2 cup of hoisin sauce.
Provide 1/2 cup - mirin.
Provide 1 tsp - red chilie flakes.
Provide 1/4 cup chopped crystallized ginger.
Require 2 tbs for dark rice vinegar.
Give 1 tsp of Sriracha sauce.
Give For the vegetables.
Provide 4 for LG carrots sliced thin.
Need 2 - LG broccoli crowns, cut into florets.
Prepare 1 (8 Oz) can sliced water chestnuts.
Give 1 - yellow crooked neck squash, julienne.
You need 1 tbs - butter.
You need White wine.
Require Other ingredients.
Require for Lime wedges.
Prepare of Prepared white rice.
Prepare of Toasted sesame seeds.
Provide of Slivered almonds.

You can use any vegetable you like in this chicken stir fry, but I chose sugar snap peas because they cook up so quickly without any blanching or pre-cooking required. Savory Hoisin Ginger Chicken Stir Fry smothered in a dynamic sauce that your family will gobble up in minutes! 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.

Brad's sweet and spicy hoisin chicken stir fry making:

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..

Spicy Peanut Hoisin Stir Fry Bowls - Pork, Turkey, or Chicken. Hoisin is a great all-purpose sweet and tangy sauce that can be used on its own or as a base of more complex sauces. 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 chicken. However, there are not a lot of veggies in here, and this dish leans sweeter than spicy. Tonight's simple stir-fry combines chicken and tender bok choy in a delectably spicy, sweet sauce.

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