Quickhoisinchickenstirfry Recipes

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QUICK HOISIN CHICKEN STIR-FRY



Quick Hoisin Chicken Stir-Fry image

I love making Chinese stir-fry dishes. And I love that this one requires only very minimal food-preparation time. It's tasty and goes well served with Recipe #158291

Provided by Debs Recipes

Categories     Chicken Breast

Time 8m

Yield 4 serving(s)

Number Of Ingredients 8

4 -6 ounces snow peas
0.5 (4 ounce) can sliced water chestnuts, cut into quarters
1 lb chicken breast, cut into bite-sized pieces
1/2 teaspoon salt
1 tablespoon cornstarch
2 tablespoons vegetable oil
4 tablespoons hoisin sauce
2 teaspoons sugar

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.

Nutrition Facts : Calories 325.3, Fat 17.9, SaturatedFat 4, Cholesterol 73.1, Sodium 623.1, Carbohydrate 14.9, Fiber 1.6, Sugar 7.9, Protein 25.1

HOISIN CHICKEN STIR-FRY



Hoisin Chicken Stir-Fry image

Chicken breast, red and yellow peppers and VH® Garlic Hoisin Stir-Fry Sauce best served on a bed of noodles. Inspired by VH Sauces.

Provided by Food Network Canada

Categories     Asian,chicken,quick and easy,Stir-Fry,vegetables

Time 15m

Yield 4 servings

Number Of Ingredients 4

PAM® Cooking Spray
1 bottle (355 mL) VH® Garlic Hoisin Stir-Fry Sauce
1 lb(s) (500 g) chicken breast, thinly sliced
1 each red and yellow pepper, cut into 1-inch (2.5 cm) pieces

Steps:

  • Spray large pan with PAM® Cooking Spray.
  • Sauté chicken for 10 minutes on med-high heat until fully cooked.
  • Add peppers and cook for 2 minutes.
  • Add VH® Garlic Hoisin Stir-Fry Sauce and heat until warm.
  • Tip: Serve over noodles topped with VH® Soya Sauce.
  • Tip: For a crispy version, coat chicken with 4 beaten eggs and 5 tbsp (75 mL) of cornstarch. Fry chicken one at a time in heated vegetable oil at 350°F (180°C). Add crispy chicken to sautéed peppers and go to step 4.

QUICK CHICKEN STIR-FRY



Quick Chicken Stir-Fry image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servngs

Number Of Ingredients 14

1 (7-ounce) package mung bean (cellophane) noodles
1/4 cup canned low-sodium chicken broth or chicken stock
2 teaspoons cornstarch
3 tablespoons soy sauce
1 tablespoons hoisin sauce
2 teaspoons packed light brown sugar
1 teaspoon dry sherry, optional
2 tablespoons peanut or vegetable oil
3 tablespoons sliced on the bias green onions, plus more for garnish
2 cloves garlic, minced
2 teaspoons minced gingerroot
1/2 teaspoon red pepper flakes
1 pound boneless, skinless chicken breast halves, cut into thin strips
1 (14-ounce) bag frozen mixed vegetables (broccoli florets, julienne red peppers, sugar snap peas and water chestnuts), about 3 cups, thawed

Steps:

  • While assembling the other ingredients, soak the noodles in hot water to soften, 10 to 15 minutes. Drain and set aside.
  • To make the sauce, in a bowl, whisk together the chicken broth with the cornstarch. Add the soy, hoisin, sugar, and sherry, if using, whisk, and set aside.
  • Heat a wok over high heat. Add the oil and when hot and nearly smoking, add the green onions, garlic, ginger, and red pepper flakes and cook, stirring, for 10 to 15 seconds. Add the chicken and stir-fry until turning opaque and nearly cooked through, 3 to 4 minutes. Add the vegetables and stir-fry for 1 minute. Add the sauce, stir and toss, cooking until the chicken is all the way cooked through and the sauce is thick, about 2 minutes. Remove the chicken and vegetables from the pan. Add the noodles, toss, and cook to warm through, 30 seconds to 1 minute.
  • Transfer the stir-fry to a platter and garnish with additional green onions. Arrange the noodles on the side and serve immediately.

HOISIN NOODLE STIR-FRY



Hoisin Noodle Stir-Fry image

Here's a simple chicken stir-fry over noodles rather than the more common rice. From cooking.com Time does not include marinating time.

Provided by lazyme

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1/3 cup hoisin sauce
2 garlic cloves, crushed
2 tablespoons dry sherry
1 tablespoon honey
2 tablespoons soy sauce
1/4 teaspoon Chinese five spice powder
4 boneless skinless chicken breasts, thinly sliced
1 lb egg noodles, fresh (I use yaki soba)
2 tablespoons vegetable oil
2 onions, sliced lengthwise
2 garlic cloves, crushed
4 bunches bok choy (4 lbs)
1 red bell pepper, thinly sliced
1 green pepper, thinly sliced
1 yellow pepper, thinly sliced
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Combine all the marinade ingredients and the chicken in a dish and mix well.
  • Cover and refrigerate for several hours or overnight.
  • Drain the chicken from the marinade, reserve marinade.
  • Add the noodles to a pan of boiling water and simmer, uncovered for 3 minutes; drain.
  • Heat the oil in a wok or large pan, add the chicken in batches and cook, stirring, until the chicken is browned and tender; remove from the wok.
  • Reheat the wok, add the onions and garlic and cook, stirring, until the onion is soft.
  • Add the bok choy and bell peppers and cook, stirring, until the bok choy is wilted.
  • Add the noodles, toss well and then transfer to serving plates.
  • Blend the reserved marinade with the cornstarch and water.
  • Add to the wok and cook, stirring, until the mixture boils and thickens.
  • Return the chicken to the wok and stir-fry until heated through.
  • Spoon onto the bok choy mixture on the serving plates.
  • This recipe can be prepared a day ahead.

Nutrition Facts : Calories 897.6, Fat 16, SaturatedFat 3, Cholesterol 164.8, Sodium 1500.5, Carbohydrate 129.3, Fiber 15.2, Sugar 27, Protein 59.4

QUICK CHICKEN STIR-FRY



Quick Chicken Stir-Fry image

This is a very quick dinner because of all the prepackaged ingredients it uses. I make mine with fresh garlic....it's just a personal preference. You can also toss in some thinly sliced carrots or fresh snowpeas just before adding the coleslaw to dress it up.

Provided by Love2Eat

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 boneless skinless chicken breasts (can use beef if you'd like)
2 teaspoons vegetable oil (or 1 tsp. each vegetable and sesame oil)
2 teaspoons bottled chopped ginger or 2 teaspoons garlic (or combination of both)
1/2 cup teriyaki sauce
1 (1 lb) bag Coleslaw or 1 (1 lb) bag broccoli slaw mix

Steps:

  • Slice chicken into thin strips.
  • Heat oil in a large fry pan or wok over medium heat.
  • Add chicken and stirfry until chicken is golden, 3-5 minutes.
  • Meanwhile, in a small bowl, stir ginger/garlic into teriyaki sauce.
  • When chicken is done, pour sauce over.
  • Add coleslaw nd stirfry until cabbage is as done as you like.
  • Can be eaten as is or over rice or noodles.

Nutrition Facts : Calories 196.5, Fat 6, SaturatedFat 0.9, Cholesterol 43.3, Sodium 1444.6, Carbohydrate 20.5, Fiber 1.9, Sugar 4.7, Protein 17.3

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