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
Units
Scale
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