Sunday, February 7, 2010

Hoisin Chicken Stir-fry

Stir-fry holds a fond place in my heart. My mom makes awesome stir-fry. Of course, growing up I wouldn't eat any of the 'gross stuff' she put in it. She would also make it with chicken and beef, but being that beef used to be a choking hazard for me, I would stand at the stove and pick out only chicken, making sure to keep all the icky stuff off my plate.

But I am a grown up now, which means cooking with and eating vegetables, which is a good thing because vegetables are the bulk of what makes up stir-fry. This recipe is so easy, and has great flavor. However, I'm still craving my mom's, so next time around I'll be making her's!

Hoisin Chicken Stir-Fry
Source: Adapted from Cooking Light
(I heavily adapted this recipe for ease and what I had on hand)


white or brown rice
2 tablespoons low-sodium soy sauce, divided
2 boneless, skinless chicken breasts, trimmed and thinly sliced
3/4 cup fat-free, less-sodium chicken broth
1/4 cup hoisin sauce
1 tablespoon cornstarch
1 tablespoon honey
4 teaspoons dark sesame oil, divided
1 bag frozen stir-fry vegetables
1 tsp ground ginger
1-2 garlic cloves, minced
1/2 cup chopped green onions


Prepare rice as directed on package.

Combine 1 tablespoon soy sauce and chicken, tossing to coat. Set aside.
Combine remaining 1 tablespoon soy sauce, broth, hoisin, cornstarch, and honey in a medium bowl, stirring with a whisk until smooth.

Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes or until browned. Remove chicken from pan. Add remaining 1 teaspoon sesame oil to pan. Stir in vegetables, ginger, and garlic; sauté 30 seconds. Return chicken mixture to pan; stir in broth mixture. Simmer 2 minutes or until thick, stirring occasionally. Remove from heat, and stir in green onions. Serve chicken mixture over the rice.

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