Hoisin sauce/Hai Xian Jiang is commonly used for BBQ, for example, 'Peking duck, suckling pig', and 'stir-fries' in Chinese cuisine. "Hoisin", which means seafood in Cantonese dialect, is a soya-based dipping sauce flavoured with salt, sugar, garlic, vinegar, red chilli peppers, and thickened with cornstarch.
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- Mix the sliced chicken with the marinade in a bowl and set aside for 1 hour. Combine the cornstarch and water in a small dish.
- Heat some oil in a skillet over high heat. Add in the marinated chicken and stir briefly. Remove, drain and keep aside.
- Add in hoisin sauce and bell pepper. Stir well and return the chicken to the skillet. Pour in chicken stock and bring it to a boil. Let simmer for 1 minute. Add in the cornstarch solution and stir until the sauce thickened. Transfer to a serving plate and garnish with the thinly sliced spring onions.
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13 comments:
Love hoisin sauce - it adds so much flavor! The chicken stir-fry sounds great!
Thanks very much for passing from my blog. The chicken stir-fry looks delicious.
I love the silky look to the dish, i am bookmarking this to make.
first time here..you have a very nice blog..chicken stir fry looks mouthwatering!!
5 star Foodie, Ivy, Happy Cook and Lavanya, Thank you so much for the support!
I was going to make this chicken for munch, did you deep fry the chicken in oil ir ust added a bit of oil and sturfired them.
Happy Cook: I usually use 500ml to fill the skillet to fry the chicken. This recipe doesn't require to cook the chicken long...as long as they are cooked, can be removed.
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