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a close up of chopsticks lifting some chicken and peppers from a dish of stir fry

Hoisin Chicken

Claire | Sprinkle and Sprouts
Skip the takeout and make this easy Hoisin Chicken stir-fry at home! Tender chicken, colorful veggies, and a glossy hoisin sauce come together in under 30 minutes. Packed with bold, sweet-savory flavor and perfect over rice or noodles, it’s a weeknight dinner winner the whole family will love. Quick to prep, easy to cook, and absolutely delicious!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main
Cuisine Chinese
Servings 4
Calories 300 kcal

Ingredients
 
 

For the chicken

  • 14 oz chicken breast thinly sliced
  • 1 tablespoon baking soda (Note 1)
  • 1 tablespoon light soy sauce (Note 2)

For the sauce

  • ½ cup chicken broth cold (Note 3)
  • ¼ cup hoisin sauce
  • 3 tablespoons Chinese cooking wine (Note 4)
  • 2 tablespoons cornstarch (Note 5)
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • ½ tablespoon dark soy sauce (Note 6)
  • 1 teaspoon rice wine vinegar
  • ¼ teaspoon white pepper

For the stir-fry

  • 2 tablespoons oil
  • 3 green onions cut 2-inch/5cm chunks (Note 7)
  • 1 onion thickly sliced (Note 8)
  • 1 red bell pepper chopped into chunks (Note 9)
  • 1 green bell pepper chopped into chunks (Note 9)
  • 3 cloves garlic thinly sliced

Instructions
 

Start with tenderizing the chicken.

  • Place the chicken in a non-metallic bowl and sprinkle with the baking soda. Stir gently to coat all of the chicken. Then cover and let it marinate for 15 minutes.
    14 oz chicken breast
    1 tablespoon baking soda



  • Wash off the baking soda and rinse the chicken several times. (See note 10)
  • Pat the chicken dry with kitchen paper, sprinkle it with light soy sauce, and set it to one side.
    1 tablespoon light soy sauce



Next, make the sauce.

  • Add all the sauce ingredients into a large measuring cup/jug and stir well. Ensure the broth is cold to stop the cornstarch from clumping.
    ½ cup chicken broth
    ¼ cup hoisin sauce
    3 tablespoons Chinese cooking wine
    2 tablespoons cornstarch
    1 tablespoon soy sauce
    1 tablespoon honey
    ½ tablespoon dark soy sauce
    1 teaspoon rice wine vinegar
    ¼ teaspoon white pepper



For the stir-fry

  • Pour the oil into a heavy-based frying pan or wok and place over high heat.
    2 tablespoons oil



  • Once the oil is smoking, add the green onions (be careful, it can spit) and stir fry them for 1 minute to flavor the oil.
    3 green onions



  • Add the chicken to the pan and cook for 2 minutes, stirring constantly.
  • Add the chopped onion and bell peppers to the pan and cook for 2 minutes, stirring constantly.
    1 onion
    1 red bell pepper
    1 green bell pepper



  • Add the sliced garlic and stir constantly for 30 seconds.
    3 cloves garlic



  • Give the prepared sauce another stir, then pour it into the pan. The sauce will thicken quickly, so stir it to coat your stir-fry and cook for 30 seconds. (see note 5).
  • Serve immediately.

Notes

  1. Baking soda is also known as bicarb of soda, bicarbonate of soda, or sodium bicarbonate. Don’t get it muddled with baking powder that won’t tenderize your meat.
  2. Light Soy Sauce adds extra seasoning to the chicken; you can just use more all-purpose if that is all you have. 
  3. When making the sauce, make sure the broth is cold; this will ensure the cornstarch/cornflour doesn’t clump together. You can sub in veg broth.
  4. You can buy Chinese cooking wine in the Asian section of the grocery store, but you can use dry sherry or sake if you can’t find it. (See bulk of post for more information on Chinese Cooking Wine)
  5. Cornstarch is called cornflour in some parts of the world. This thickens the sauce. The sauce thickens quickly to that authentic, thick Chinese takeout-style sauce. If you aren’t a fan of the thick coating takeaway-style sauces, you can reduce the quantity of cornstarch to 1 tablespoon if you want a thinner sauce.
  6. Dark soy sauce adds color and flavor to the dish. If you don’t have it available, just use more regular soy sauce.
  7. Green onions are also known as scallions in the US. They are known as Spring Onions in the UK and Australia.
  8. I use a regular brown onion, but you can use a red, yellow, or white onion.
  9. We like to use a mixture of colors here. Red and Green look pretty, but red and yellow would also be great. Or use two red bell peppers if you like.
  10. Ensure you wash the chicken well to remove any traces of baking soda. It is incredible at tenderizing meat, but it tastes terrible, so you want to remove it.
Tried this recipe?Let us know how it was!

Nutrition

Calories: 300kcal | Carbohydrates: 24g | Protein: 24g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 65mg | Sodium: 857mg | Potassium: 607mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1163IU | Vitamin C: 68mg | Calcium: 37mg | Iron: 1mg

Nutrition is per serving

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