My Recipe Box

Hoisin Chicken Stir-Fry


Serves four.

Using store-bought hoisin sauce makes this chicken stir-fry easy and fast. You can substitute any quick-cooking vegetable, such as mushrooms, thinly sliced carrots, or broccoli florets. Round out the meal with Steamed White Rice.

  • 3 Tbs. vegetable or peanut oil
  • 1 medium onion, cut in half and sliced
  • 1 red bell pepper, cored, seeded, and thinly sliced
  • 1 lb. boneless, skinless chicken breasts, cut into 3/4-inch chunks
  • Salt and freshly ground black pepper
  • 6 oz. snow peas, trimmed
  • Crushed red chile flakes
  • 1 to 2 tsp. minced fresh ginger (optional)
  • 1/3 cup hoisin sauce
  • 2 Tbs. water
  • 1/3 cup dry-roasted peanuts or cashews

Heat 2 Tbs. of the oil in a large skillet over mediumhigh heat. Add the onion and cook for 2 to 3 min. Add the bell pepper and cook until both the pepper and onion are browned around the edges, 4 to 6 min. Remove the vegetables from the skillet; set aside. Pour the remaining 1 Tbs. oil in the skillet. Sprinkle the chicken with salt and pepper, add it to the oil, and cook, stirring frequently, so that all sides brown, 2 to 3 min. Stir in the snow peas and sprinkle in some red chile flakes. Add the ginger, if using. Reduce the heat to medium low and stir in the hoisin sauce and water. Simmer for 1 min. to wilt the snow peas and finish cooking the chicken (don’t overcook it). Sprinkle with the peanuts or cashews and serve over rice.

nutrition information (per serving):
Calories (kcal): 350, Fat (kcal): 17, Fat Calories (g): 150, Saturated Fat (g): 3, Protein (g): 32, Monounsaturated Fat (g): 6, Carbohydrates (mg): 19, Polyunsaturated Fat (mg): 8, Sodium (g): 710, Cholesterol (g): 65, Fiber (g): 4,

Photo: Scott Phillips

Delicious! A simple, easy and quick dish to make on a weeknight. The sauce is just right. I've had success with using broccoli and sugar snap peas in place of the snow peas. Def. add the peanuts for a nice contrast to the softer veggies.

This is a regular at our house. I use 3 or 4 chopped scallions in place of the onion (add near end of pepper cooking time) and haricot vert or other thin green beans in place of the peas. I sometimes serve it over Chinese noodles, other times over rice -- always a hit.

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