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Hoisin Chicken Stir-Fry

Scott Phillips

Servings: 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

Nutritional Information

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


  • 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.


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Reviews (10 reviews)

  • DJ | 12/09/2020

    It is interesting how much flavor hoisin sauce by itself adds. Modify the vegetables to what is on hand and it is a great tasting meal.

  • Fey1 | 07/27/2020

    Was daunted by attempting stir fry so looked for a simple basic recipe. Of course I modified, didn't have snow peas so used frozen long cut green beans. Added bean sprouts, water chestnuts, and 1 TBS rice vinegar. Added 2 tsp cornstarch with the water to thicken sauce. I was very pleasantly surprised when tasting, it's as good if not better than restaurant. Will definitely make again now that I know how easy it is. Next time I'll add udon noodles.

  • byrgfink | 05/31/2020

    I love the comment "good starting point." It is exactly perfect for that. I used pork cutlet, onion, bok choy, carrots, spring onions, garlic and ginger, and I used the recipe as a cooking guide. Next time, I will use less hoisin and more water, because it was a little too sweet. Great guide for cooking a delicious stir fry.

  • Krispie | 05/01/2020

    This was super easy and very tasty.

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