Spicy Stir Fried Chicken In Hoisin Sauce Recipes

SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI

Steps:

• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
• Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
• Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

SPICY STIR-FRY SAUCE

Steps:

• Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.

SPICY HOISIN CHICKEN

Steps:

• Preheat oven to 500°F.
• Whisk together all ingredients except chicken, then coat chicken all over with sauce. Arrange thighs, skin sides up in 1 layer without crowding, in a foil-lined large shallow baking pan (1 inch deep). Roast in upper third of oven until chicken is cooked through and glaze is brown, 20 to 30 minutes.

HOISIN CHICKEN

Steps:

• Marinate the chicken with the Marinade for about 10 minutes. Mix all the ingredients in the Sauce in a small bowl, stir to combine well.
• Heat up a wok with the oil. When the wok is heated, add the garlic and stir-fry until aromatic. Transfer the broccoli into the wok and do a few quick stir. Add the chicken and continue to stir-fry. Add the mushroom, carrot, and the Sauce (stir it before using) and stir to mix well with the other ingredients in the wok.
• When the sauce thicken and the chicken is cooked, add a pinch of salt and sugar to taste (optional), dish out and serve immediately with steamed rice.

SPICY CASHEW CHICKEN STIR FRY

Steps:

• Coat a large nonstick skillet with nonstick spray and warm over med-high heat.
• Add the garlic & ginger and cook for 30 seconds.
• Add the chicken and cook, stirring constantly, for 3-4 minutes or until no longer pink.
• Transfer to a plate.
• Add the broccoli and cook, stirring constantly,for 3 minutes or until it's crisp-tender.
• Return the chicken to the skillet and add the green onion.
• Meanwhile, in a small bowl combine the hoisin sauce, oil, and red pepper flakes.
• Pour into the pan and cook, stirring constantly, for 2 minutes or until all is blended.
• Stir in cashews and serve.

SPICY CHICKEN STIR-FRY

Steps:

• In a large bowl, stir 1 tablespoon oil, 1 tablespoon soy sauce and 1 teaspoon cornstarch until smooth. Add chicken; toss to coat. Cover and refrigerate for 15 minutes. , In a large skillet or wok, combine chicken and pepper flakes; stir-fry over medium-high heat in 2 tablespoons of oil for 5 minutes or until meat juices run clear. Remove and keep warm. , Stir-fry the broccoli, onion and garlic in remaining oil for 5-8 minutes or until tender. , In a small bowl, combine the broth, ginger and remaining soy sauce and cornstarch; stir until smooth. Add to the skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Add chicken and walnuts; heat through. Serve with rice.

SPICY STIR FRIED CHICKEN IN HOISIN SAUCE

Steps:

• In a mixing bowl, combine soy sauce, sherry and cornstarch. Add the chicken and toss until coated. Let chicken stand in marinade for at least 10 minutes (while getting ingredients in bowls).
• In a sprayed+oiled wok or saute pan, heat the vegetable oil over high heat until just smoking.
• Add the scallions and ginger, and stir-fry for about 30 seconds.
• Add the chicken, reserving any remaining marinade, and stir-fry for about 5 minutes, until the chicken is just done.
• Add the vegetables+mushrooms, green peppers and stir-fry for another minute.
• Add the hoisin sauce, sherry, salt and black pepper, and combine.
• Add sesame oil to the marinade remaining in the bowl, stir it, and add to the wok.
• Toss to blend well and BOIL, then simmer until slightly thickened. TASTE? Remove from the heat, drizzle with the sesame oil .