Hoisin Chicken Stir Fry has been roaming my mind for the past weeks. It was late night, I was watching TV and well, instead of airing something more mm scientific, discovery channel was airing a show on this guy who clones recipes from famous franchise restaurants. In this particular episode, he was trying to copy PF Chengs Chicken Mince. – So as an impulse buyer, I ordered the Hoisin sauce, for a chicken stir fry. Hoisin sauce is sweet, therefore you need to add salt to the chicken even if its a pinch. I did that and then used lemon to add after the chicken was prepared instead of using vinegar.
This recipe requires –
- 3 tablespoons vegetable oil – (Olive oil doesnt really go with chinese cooking) – if you want to be healthy, go for peanut oil.
- 1/2 onion sliced.
- 1 red bell pepper, thinly sliced.
- Chicken – i prefer my Chinese chicken diced.
- Black pepper
- Hoisin sauce
- Dried peanuts or cashews
- Heat a pan with 2 Tablespoon of oil, cook the onion, then add the bell pepper and cook it too. – remove from the pan
- Add the 1 Tablespoon of oil, sprinkle the chicken with salt and pepper and add to the pan. – make sure to move it around when you cook it.
- Reduce the heat, add 2 Tablespoons of water and 1/3 cup of Hoisin sauce
- Simmer a slight (dont overcook it, the sauce stinks if its overcooked).
- DONE – mix in the vegetables which were done, mix it all up and serve on top of rice or eat just like that.
If you want to add these – Some people add peanuts or cashews to their stir fry, this should be done in the simmering process as you don’t want to cook the nuts.