Hoisin Chicken Skewers With Broccoli And Mushrooms Recipe 455

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STIR-FRIED CHINESE BROCCOLI AND CHICKEN WITH HOISIN



Stir-Fried Chinese Broccoli and Chicken With Hoisin image

The extra step to "velvet" the chicken is worth it for such tender, succulent chicken. I always look for sustainably raised chicken.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h

Yield 3 main-dish servings

Number Of Ingredients 14

12 ounces boneless, skinless chicken breast, cut across the grain in 1/4-inch-thick slices
1 tablespoon egg white, lightly beaten
2 teaspoons cornstarch
1 1/2 teaspoons plus 1 tablespoon rice wine or dry sherry
Salt to taste
2 tablespoons hoisin sauce
1 teaspoon low-sodium soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
1 bunch Chinese broccoli (about 1 pound), ends trimmed
1 tablespoon minced ginger
2 fat garlic cloves, minced
1/2 teaspoon red pepper flakes
8 shiitake mushrooms, stems removed, sliced thin
Rice, whole grains or noodles for serving

Steps:

  • In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch, add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes
  • Bring 2 quarts of water to a rolling boil in a large saucepan and add the Chinese broccoli. Boil 2 minutes, until it is just crisp-tender, and transfer it to a bowl of cold water. Do not drain the water from the pot. Drain the broccoli and dry on paper towels. Cut into 2-inch lengths
  • Combine the remaining rice wine, the hoisin sauce and the soy sauce in a small bowl and set near your wok
  • Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the mushrooms, chicken, broccoli, hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles

Nutrition Facts : @context http, Calories 328, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 794 milligrams, Sugar 7 grams, TransFat 0 grams

HOISIN CHICKEN SKEWERS



Hoisin Chicken Skewers image

Categories     Chicken     Quick & Easy     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6

1/4 cup hoisin sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon oriental sesame oil
1 tablespoon unseasoned rice vinegar
2 skinless boneless chicken breast halves, cut into 1-inch pieces
1 tablespoon sesame seeds

Steps:

  • Prepare barbecue (medium-high heat). Whisk first 4 ingredients in medium bowl to blend. Place 2 tablespoons sauce in small bowl for glaze. Mix chicken into remaining sauce; let stand 10 minutes. Thread chicken onto 4 metal skewers, spacing pieces 1/2 inch apart. Sprinkle lightly with salt and pepper. Grill chicken until cooked through and slightly charred, brushing with glaze and turning often, about 8 minutes. Sprinkle with sesame seeds.

HOISIN CHICKEN SKEWERS WITH BROCCOLI AND MUSHROOMS RECIPE - (4.5/5)



Hoisin Chicken Skewers with Broccoli and Mushrooms Recipe - (4.5/5) image

Provided by Susan52

Number Of Ingredients 14

Marinade
1 cup hoisin sauce
3/4 cup finely chopped scallions (white and light green parts only)
3 tablespoons peeled, minced fresh ginger
3 large garlic cloves, minced
3 tablespoons toasted sesame oil
2 tablespoons rice wine vinegar
6 boneless, skinless chicken thighs, each about 4 ounces, excess fat removed and meat cut into 1-1/2-inch pieces
1 pound broccoli crowns, cut into 1-inch florets
20 small shiitake mushrooms, stems removed
Vegetable oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1-1/2 tablespoons toasted sesame seeds

Steps:

  • In a large bowl whisk the marinade ingredients. Transfer ½ cup of the marinade to small bowl and set aside to use as a glaze when the food comes off the grill. Add the chicken pieces to the remaining marinade in the large bowl and toss to coat well. Cover and refrigerate for 1 to 2 hours. If using bamboo skewers, soak in water for at least 30 minutes. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan. Thread the chicken pieces onto skewers, leaving space in between each piece. Brush the chicken with any leftover (not reserved) chicken marinade from the large bowl. Toss the broccoli and mushrooms with enough oil to lightly coat them and season evenly with salt and pepper. Brush the cooking grates clean. Grill the chicken over direct medium heat, with the lid closed as much as possible, until it is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. At the same time, spread the broccoli and mushrooms in a single layer on the grill pan and cook over direct medium heat until crisp-tender, about 6 minutes, turning occasionally. Remove from the grill as they are done. Immediately brush the chicken and vegetables with the reserved ½ cup glaze. Top with the sesame seeds and serve warm with steamed brown rice, if desired.

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