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Stir-Fry Hoisin Chicken and Broccoli

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"I believe that making food at home is always better than takeout. Sure, it's easy to order in, but with your own fresh ingredients, you get to decide how your food tastes and adjust the seasonings for kids and grownups. Hoisin sauce is a Chinese condiment made with soybean paste, garlic, chiles, spices, and often a little sugar and vinegar that's used for dipping or adding to recipes. When stir-frying, make sure to cut all the ingredients to the same size. The actual cooking time can be measured in minutes, while it will take just seconds for the smiles to spread around your dinner table."

List of Ingredients

â—¦ â…“ cup hoisin sauce
â—¦ ¼ cup sesame oil
â—¦ 2 tablespoons (packed) dark brown sugar
â—¦ 2 tablespoons soy sauce
â—¦ 1 tablespoon rice vinegar
â—¦ 1 tablespoon grated fresh ginger
â—¦ 1 teaspoon red pepper flakes
â—¦ 1 clove garlic, minced
â—¦ 1 pound boneless, skinless chicken breasts, cut into ½-inch strips
â—¦ 2 cups cut-up broccoli
â—¦ ½ medium red onion, sliced â…›-inch thick
â—¦ 1 red bell pepper, seeded and thinly sliced
â—¦ 1 yellow bell pepper, seeded and thinly sliced
â—¦ 1 carrot, cut into julienne strips
â—¦ ½ cup chicken broth
â—¦ Kosher salt and freshly ground black pepper
â—¦ 4 cups rinsed and cooked jasmine rice
â—¦ 1 cup cashews
â—¦ 1 scallion, sliced diagonally into â…›-inch pieces


Recipe

Whisk together the hoisin sauce, 2 tablespoons of the sesame oil, the brown sugar, 1 tablespoon of the soy sauce, the rice vinegar, ginger, red pepper flakes, and garlic in a shallow dish. Add the chicken and let marinate at room temperature while cooking the vegetables.

Fit a steamer basket into a saucepan and bring 1 inch water to a boil. Add the broccoli, cover tightly, and steam until crisp-tender, about 2 minutes. Using a slotted spoon, transfer the broccoli to a bowl. Heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat until almost smoking. Add the onion, red bell pepper, yellow bell pepper, and carrot and sauté, stirring constantly, until crisp, 4 to 5 minutes. Transfer the vegetables to the bowl with the broccoli.

Add the chicken and marinade to the skillet and cook until the chicken is no longer pink and is cooked through, 4 to 6 minutes. Stir in the chicken broth and let simmer, 2 to 3 minutes. Add all of the vegetables and toss gently. Add the remaining 1 tablespoon soy sauce and toss gently. Cook until the vegetables are cooked through, an additional 2 to 3 minutes. Season with salt and pepper. Serve over hot rice and garnish with the cashews and scallion.

Makes 4 servings