Chicken Hoisin Chicken And Radish Stir Fry Recipes

CHICKEN HOISIN CHICKEN AND RADISH STIR FRY

Steps:

• In a cup combine cornstarch with 3/4 cup water; set aside.
• In a wok, heat oil until hot; add green beans, stirring to coat with oil.
• Add 2 tbsps. water; cover and cook until nearly crisp-tender, about 3 minutes, stirring once.
• Add chicken; cook, stirring occasionally, until chicken is nearly cooked, about 3 minutes.
• Add ginger; cook, stirring occasionally, until ginger is tender, about 1 minute.
• Add hoisin sauce, bouillon cube and reserved cornstarch mixture. Cook, stirring constantly, until mixture boils, about 1 minute.
• Add radishes; boil, stirring constantly, until mixture thickens, about 1 minute longer.
• In a large serving bowl place lettuce; spoon radish mixture over lettuce; toss to coat. Serve over steamed white rice, if desired.

HOISIN CHICKEN STIR FRY

Steps:

• 1. Thinly slice bell pepper and onions. Cut chicken breasts into bite sized cubes, and lightly coat with salt and pepper. In a wok on medium high heat, fry thinly sliced bell pepper and thinly sliced onion in 2 tablespoons peanut oil until onions are slightly brown and peppers are soft. This will take about 5-7 minutes. Remove from wok and set aside.
• 2. Add 1 tablespoon oil to wok and fry up chicken breast cubes until cooked. Stir in the ginger, red pepper flakes and snow peas, and add the previously fried bell pepper an onion back in. Fry until snow peas slightly soften.
• 3. Reduce heat to medium low and stir in the hoisin sauce, water and peanuts. Cook for five minutes. Add sugar or artificial sweetener to taste. Serve over rice.

QUICK HOISIN CHICKEN STIR-FRY

Steps:

• Soak snow peas in very cold water for a few minutes only if they are not crisp; trim and string them; blot peas and water chestnuts dry with a clean paper towel; set aside.
• Sprinkle chicken pieces with salt and cornstarch; stir or toss to coat evenly.
• Add vegetable oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 2 minutes or until the chicken is just barely done; add snow peas, water chestnuts, hoisin sauce, and sugar to skillet; sauté 1-2 minutes more until chicken and veggies are evenly coated with sauce; serve with rice or noodles.

HOISIN CHICKEN STIR FRY

Steps:

• Combine chicken with half the garlic, 1 teaspoon of the five-spice powder and all the lemon grass and ginger in a large bowl. Cover and refrigerate for 1 hour.
• Heat half the oil in wok and stir-fry the onion, chilli, capsicum and remaining garlic until onion softens. Remove from wok.
• Heat remaining oil in wok and stir-fry the chicken in batches until cooked.
• Return the onion mix and chicken to wok with sauce, rind, juice and remaining five-spice. Stir-fry until sauce thickens slightly.
• Remove from heat and toss through coriander. Sprinkle with fried shallots and green onion.