If weeknight dinners always feel like a race against the clock, this Sticky Hoisin Chicken might just be your new best friend. It’s a no-fuss recipe that’s ready in just 20 minutes but delivers all the bold, savoury-sweet flavours of your favourite takeout. The chicken is tender and coated in a glossy hoisin glaze, while the snap peas and carrots add the perfect crunch. Serve it over steamed rice, and you’ve got a comforting, wholesome meal that’s as easy as it is satisfying.
What’s even better? This dish is incredibly versatile. Whether you’re switching up the veggies, adjusting the spice level, or using whatever protein you have on hand, it’s a recipe that adapts to your pantry and mood. Plus, it’s perfect for meal prep, so you can enjoy those sticky-saucy vibes all week long. Quick, delicious, and completely customizable—what more could you ask for? 🍴
🧡 WHY YOU'LL LOVE THIS RECIPE
Quick and Easy: Dinner on the table in 20 minutes? Yes, please! Perfect for busy weeknights.
Balanced Flavours: Sweet hoisin, savoury soy sauce, and a hint of aromatic Chinese 5 spice come together for a bold, irresistible sauce.
Versatile: You can easily swap the chicken for tofu or shrimp and mix in your favourite veggies.
Meal Prep Friendly: Make it ahead and enjoy flavour-packed lunches or dinners throughout the week.
🔪 KITCHEN EQUIPMENT
- A large frying pan or wok
- A sharp knife for chopping
- Cutting board
- Measuring spoons and cups
- Mixing bowls for the marinade and cornstarch slurry
🥚 INGREDIENTS YOU'LL NEED
Chicken: Boneless, skinless chicken breast is lean and tender, but you can use thighs for extra juiciness.
Veggies: Carrots and snap peas bring crunch and sweetness, but feel free to swap in broccoli, zucchini, or bell peppers.
Hoisin Sauce: The star of the sauce—sweet, sticky, and full of umami.
Chinese 5 Spice: A mix of cinnamon, cloves, fennel, star anise, and peppercorns for a warm, aromatic flavour.
Cornstarch Slurry: The key to that luscious, thick sauce.
Toppings: Green onions and cilantro add freshness and a pop of colour.
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
what is hoisin sauce?
Hoisin sauce is a classic ingredient in Chinese cuisine, often referred to as the “Chinese barbecue sauce” for its sweet, savoury, and slightly tangy flavour profile. Made from soybeans, sugar, vinegar, garlic, and spices, it’s thick, glossy, and absolutely packed with umami. It’s a flavour powerhouse that brings depth and richness to stir-fries, glazes, and dipping sauces.
In this recipe, hoisin sauce is the key to that irresistible sticky-sweet glaze on the chicken. If you don’t have hoisin sauce on hand, don’t worry! You can whip up a quick substitute by mixing soy sauce, honey (or maple syrup), and a splash of rice vinegar. It won’t be identical, but it’ll still bring a delicious balance of sweet and salty to your dish.
📝 HOW TO MAKE THIS RECIPE
1. Cut the chicken into 1-inch cubes and toss with garlic powder, onion powder, Chinese 5 spice, salt, and pepper. This quick seasoning adds depth of flavour right from the start.
2. Remove the strings from the snap peas by snapping the ends of the peas and pulling towards the center.
3. Heat oil in a large pan over medium-high heat. Add the chicken and cook for 2-3 minutes per side until golden and cooked through. Transfer to a bowl and set aside.
4. In the same pan, heat another tablespoon of oil. Add minced garlic and stir-fry for about 30 seconds until fragrant. Toss in the carrots and snap peas, stirring often until tender-crisp, about 3-4 minutes.
5. Return the chicken to the pan and add the hoisin sauce, soy sauce, and most of the water. Stir well to coat everything in the sauce.
6. Bring the mixture to a boil, then reduce the heat. Stir the cornstarch slurry into the pan and cook for 1-2 minutes until the sauce thickens and coats the chicken and veggies beautifully.
7. Top with green onions and cilantro for a fresh finish. Serve hot over steamed rice or noodles.
☝🏻 Tips and tricks
- Cook in Batches: If your pan is small, cook the chicken in batches to avoid overcrowding and ensure a nice golden sear.
- Crisp Veggies: Don’t overcook the vegetables—keeping them tender-crisp adds a lovely texture to the dish.
- Control the Sauce: Adjust the sweetness and saltiness of the sauce to suit your taste by tweaking the hoisin and soy sauce ratio.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a fantastic substitute and often result in a juicier dish. Thighs tend to have a bit more fat, which keeps them moist and adds extra flavour. If you opt for thighs, make sure to cut them into similar-sized pieces as the breast so they cook evenly. Keep an eye on the cooking time, as thighs might take slightly longer to cook through.
What can I use if I don’t have hoisin sauce?
If you don’t have hoisin sauce, don’t panic—it’s easy to make a quick substitute. Combine 2 tablespoons of soy sauce, 1 tablespoon of honey or maple syrup, and a splash of rice vinegar. This mix won’t replicate hoisin exactly but will give you a similar sweet-savory base for your stir-fry. If you’re looking to recreate the thicker consistency of hoisin, add a pinch of cornstarch or peanut butter to the mix.
How do I keep my veggies crisp-tender?
The key to perfectly cooked veggies is timing and heat. Stir-fry the snap peas and carrots over medium-high heat, stirring frequently to prevent overcooking. Aim for 3-4 minutes of cooking time—just enough to soften them slightly while keeping their vibrant colour and crunch. Adding soy sauce midway through cooking not only flavours the veggies but also helps them steam gently, ensuring they don’t get mushy.
There’s nothing better than a quick, flavourful dinner that leaves you feeling satisfied without spending hours in the kitchen. This Sticky Hoisin Chicken is perfect for those busy weeknights or when you’re craving something a little sweet, a little savoury, and totally delicious. Pair it with fluffy rice, and you’ve got a meal that hits all the right notes.
So grab your pan, toss some chicken, and let this 20-minute recipe become a new staple in your dinner rotation. Happy cooking! 🍚🍗
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20 min Sticky Hoisin Chicken
- Total Time: 20 minutes
- Yield: 2 1x
Description
Dinner is ready in 20 minutes with this easy Sticky Hoisin Chicken! Perfectly seared chicken and crisp veggies are tossed in a sweet-savory hoisin sauce. This quick and versatile stir-fry pairs wonderfully with steamed rice or noodles and is ideal for weeknight dinners or meal prep.
Ingredients
CHICKEN
- 1 lb (450g) chicken breast, cut into 1” cubes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Chinese 5 spice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
STIR FRY
- 1 garlic clove, minced
- 1 carrot, peeled and sliced into 1/4-inch half-moons
- 200g sugar snap peas, trimmed
- 1 tbsp soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup water
- 1 teaspoon cornstarch
- 1 green onion, thinly sliced for topping
- (Optional) Cilantro, for topping
Instructions
- Pat the chicken dry and cut it into 1-inch pieces. Place into a bowl and mix in the garlic powder, onion powder, Chinese 5 spice, salt and black pepper. Toss until all chicken pieces are coated. Set aside.
- Heat 1 tablespoon oil in a large pan over medium-high heat. Add the chicken and cook for 2-3 minutes each side or until golden-brown and cooked through. Transfer the chicken to a bowl.
- In the same pan, add another 1 tbsp of oil and heat over medium. Add the garlic and stir fry until aromatic, around 30 seconds.
- Add the carrots and snap peas, cooking and stirring often until tender-crisp, about 3-4 minutes. Add the soy sauce half way through.
- Stir in the chicken, hoisin sauce, and 80% of the water.
- Bring to a boil, then reduce heat to medium. Cook, stirring occasionally, until the sauce thickens slightly, about 1-2 minutes.
- In a small bowl, mix the remaining water and cornstarch until smooth. Pour the cornstarch slurry over the stir fry and mix until the sauce thickens.
- Garnish with crispy shallots, cilantro and/or green onions. Serve immediately with rice.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: dinner, chicken, 20 mins
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