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Hoisin Ginger Chicken Stir Fry

Hoisin Ginger Chicken Stir Fry

The ultimate comfort food, Hoisin Ginger Chicken Stir Fry is a quick and flavorful dish that brings the family together. With crispy chicken and colorful veggies simmered in a savory sauce, it’s the perfect easy weeknight dinner. Make it tonight for a delicious and satisfying meal!
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 pound chicken breasts cut into ½ – 1-inch pieces
  • Vegetable oil
  • 1/2 onion chopped
  • 1 red bell pepper chopped
  • 2 teaspoons freshly grated ginger
  • 4 cloves garlic minced
  • 1 cup snap peas ends trimmed
  • 1 cup flour
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon pepper
  • 2 eggs
  • 3 tablespoons quality hoisin sauce (Lee Kum Kee or Kikkoman)
  • 3 tablespoons Asian sweet chili sauce (like Mae Ploy)
  • 3 tablespoons ketchup
  • 2 tablespoons cider vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 1/2 teaspoon sriracha or more to taste
  • 1 teaspoon cornstarch
  • green onions
  • cashews (optional)

Equipment

  • Skillet
  • Whisk
  • Grater
  • Saucepan
  • Chef's Knife
  • Frying pan
  • Wooden Spoon

Method
 

  1. First, in a medium bowl, whisk together the marinade ingredients: low sodium soy sauce, rice vinegar, and brown sugar. Place the chicken pieces into a freezer bag, pour the marinade over, and seal the bag, ensuring all pieces are coated. Let it marinate for about 30 minutes at room temperature or up to 6 hours in the refrigerator. If you're in a hurry, just marinate while you prep your veggies and sauce.
  2. Next, whisk together all the ingredients for the hoisin ginger sauce in another medium bowl and set aside. This sauce will later coat the stir-fry, so ensure it’s well mixed.
  3. Now, in a large freezer bag, combine the ingredients for the chicken breading: flour, cornstarch, salt, ground ginger, garlic powder, cumin, and pepper. Mix well. This mixture will create a crispy coating for the chicken.
  4. When ready to cook, drain the excess marinade from the chicken without removing it from the bag. Add the eggs and toss them with the chicken until they’re evenly coated. After that, remove the coated chicken from the bag, letting any excess marinade or egg drip off, and transfer it to the chicken breading bag. Seal it and toss until the chicken is thoroughly coated.
  5. In a large nonstick skillet, heat vegetable oil over medium-high heat. You’ll want enough oil to reach about a quarter of an inch up the pan. Once the oil is hot, carefully add the coated chicken in a single layer. If necessary, work in batches to avoid crowding the pan, which is crucial for achieving a crispy texture. Cook undisturbed for about 1 minute before stirring to ensure even browning.
  6. Continue to cook until the chicken is lightly browned and cooked through, which should take about 5 to 7 minutes. Once done, remove the chicken to a paper towel-lined plate to absorb any excess oil.
  7. Wipe out the skillet to remove any leftover bits and add 1 tablespoon of oil to the now-empty skillet. Heat it over medium-high heat. Add the chopped onions and sauté for about 2 minutes until they’re translucent.
  8. Add the red bell pepper, snap peas, fresh ginger, and garlic to the skillet. Sauté for another minute, allowing the vegetables to soften slightly while still maintaining their crunch.
  9. Stir the hoisin ginger sauce to ensure the cornstarch hasn’t settled at the bottom, then add it to the skillet. Let it simmer until the sauce is warmed through and thickened, which usually takes 2 to 3 minutes.
  10. Finally, add the crispy chicken back into the skillet and toss everything together to coat the chicken in the delicious sauce. Garnish with green onions and cashews if desired. Serve hot with rice, and enjoy!

Notes

Feel free to sub in/out your favorite veggies!