Hoisin Ginger Chicken Sir Fry
This Hoisin Ginger Chicken Stir Fry is a quick weeknight dinner bursting with flavor, vibrant colors, and satisfying crunch!
Servings: 4 servings
Ingredients
- 3 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Brown sugar
- 1 pound Chicken breasts cut into 1-inch pieces
- Vegetable oil for frying, choose a neutral oil like canola or grapeseed
- 1/2 Onion chopped
- 1 Red bell pepper chopped
- 2 teaspoons Fresh ginger freshly grated
- 4 cloves Garlic minced
- 1 cup Snap peas heaping, trimmed
- 1 cup Flour for coating the chicken
- 3 tablespoons Cornstarch for extra crispiness
- 1/2 teaspoon Salt to enhance the flavors
- 1/4 teaspoon Spices ground ginger, garlic powder, cumin, and pepper
- 2 Eggs for binding and crisping the chicken
- 3 tablespoons Hoisin sauce (Lee Kum Kee or Kikkoman) for that signature taste
- 3 tablespoons Asian sweet chili sauce (like Mae Ploy) for sweetness and kick
- 3 tablespoons Ketchup to round out the flavors
- 2 tablespoons Cider vinegar for tanginess
- 2 tablespoons Water to adjust sauce consistency
- 1 tablespoon Brown sugar to balance the flavors
- 1/2 teaspoon Sriracha or more to taste for heat
- 1 teaspoon Cornstarch for thickening the sauce
- Green onions for garnish and freshness
- Cashews optional, but they add a delightful crunch
Instructions
- In a large mixing bowl, combine the flour, cornstarch, salt, ground ginger, garlic powder, cumin, and pepper. In a separate bowl, beat the eggs. Dredge the chicken pieces in the flour mixture, then dip them in the beaten eggs, and finally coat them again in the flour mixture. This double coating will give your chicken a delightful crunch.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is shimmering, add the coated chicken pieces in batches. Avoid overcrowding the pan to ensure proper crisping. Cook for about 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate lined with paper towels.
- In the same skillet, add a little more oil if needed. Toss in the chopped onion and red bell pepper, sautéing for about 2-3 minutes until they soften. Add the freshly grated ginger and minced garlic, stirring constantly for another minute until fragrant.
- Next, add the snap peas to the skillet and cook for another 2 minutes, just until they are bright green and tender-crisp.
- In a small bowl, whisk together the hoisin sauce, Asian sweet chili sauce, ketchup, cider vinegar, soy sauce, water, brown sugar, sriracha, and cornstarch. Pour this flavorful sauce into the skillet with the vegetables.
- Return the crispy chicken to the skillet and toss everything together, making sure the chicken and vegetables are well coated in the sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
- Remove from heat and garnish with sliced green onions and cashews if using. Serve your Hoisin Ginger Chicken Stir Fry hot over rice or noodles, and enjoy every delicious bite!
Equipment
- Sharp knife
- Cutting Board
- Large Skillet or Wok
- Mixing Bowls
- Spatula
- Measuring spoons
- Rimmed baking sheet
Notes
- Feel free to add any seasonal vegetables you have on hand, such as broccoli, zucchini, or carrots.
- If you like a bit more heat, increase the sriracha or add red pepper flakes.
- For a vegetarian version, substitute the chicken with tofu or tempeh.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.