• Jo Murray

Hoisin & Sweet Chilli Chicken Stir Fry

Well just about everyone knows one of my absolute favourite Chinese chicken dishes is Nice Chicken and it gets cooked quite often at our place especially when my mam is staying with us. The more cayenne pepper in the sauce the better and at times it can not be for the faint hearted! Sometimes I cannot handle the heat but hubby and my mam love it.


However, tonight I thought I would change things up a bit and change the flavourings of the sauce and added some different vegetables. The chicken was prepared and cooked the same way making it delicate, juicy and so tender as usual. Cooking the chicken this way makes it so versatile for a wide range of dishes.


The sauce was made with the base being Hoisin but decided to add some sweet chilli, tomato ketchup, garlic and ginger. The flavour was amazing and the sauce balanced beautifully with the crunch of the vegetables and the soft chicken pieces. Not too spicy and not to sweet this sauce had a really nice depth to it with little hints of other sensational flavours.


I adore experimenting with flavours especially when the outcome is delicious. Trust me there have been many times meals have just gone straight in the bin so don't be afraid to try - it's always going to be trial and error for everyone. Be brave and give it a go!


Hoisin & Sweet Chilli Chicken Stir Fry


Serves: 6


💚 10 sp per serve

💙 8 sp per serve

💜 8 sp per serve


2 eggs, beaten

60 grams cornflour

salt

ground white pepper

500 grams chicken breast, skin removed and diced

1/4 cup canola or vegetable oil (reserve 1 tablespoon)

1/2 cup hoisin sauce (I used gluten free)

2 tablespoons sherry

1/4 cup sweet chilli sauce

2 tablespoons tomato ketchup

2 teaspoons crushed garlic

2 teaspoons ginger paste

1 bunch spring onions, chopped into 3 cm lengths

1 red capsicum, sliced thinly

1 x 400 gram can baby corn, drained and halved

200 grams snow peas, trimmed and halved diagonally


In a bowl mix eggs and cornflour together into a smooth batter. Season with salt and pepper. Add chicken to the bowl and mix to combine.


Heat oil, reserving 1 tablespoon, in a large wok or frying pan.


Cook chicken in batches until almost golden but not fully cooked. Drain on a plate lined with paper towel. Cool oil and drain from wok.


Combine the hoisin sauce, sweet chilli sauce, tomato ketchup, garlic and ginger in a jug and set aside.


Heat remaining oil in wok or frying pan. Add spring onions, capsicum and baby corn and stir fry for 2 minutes. Return the chicken to the wok and stir fry for additional 2 minutes.


Add snow peas and sauce, stir fry for another 1 - 2 minutes ensuring that chicken and vegetables are coated with the sauce.



Enjoy!



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