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Hoisin Chicken

This sweet-spicy glaze gives meat and veggies a flavorful punch.

May 28, 2018

Ready in less than 30 minutes, hoisin sauce dresses up a chicken and veggie stir-fry, perfect for weeknights when you want a delicious meal on the table in a hurry.

Serves four people.


  • 1-and-1/2 pounds boneless skinless chicken, breasts or tenderloins, cut into 1-inch pieces
  • 1/2-teaspoon kosher salt
  • 1/4-teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil 
  • 6 to 8 cloves garlic, minced
  • 1 cup (or more) thinly sliced bell pepper
  • 1 bunch green onions (about 8 onions), white and pale green parts cut into 1-inch pieces, dark greens chopped for garnish
  • 2 tablespoons seasoned rice vinegar
  • 1 cup roasted cashews or dry roasted peanuts
  • 1/4-teaspoon toasted sesame oil for garnish (optional) 
  • Cooked rice

Hoisin Sauce

  • 4 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 1/4-cup water


In a large nonstick skillet, heat 1 tablespoon of the olive oil over high heat until very hot. In a small bowl, mix sauce ingredients.

Add half of the chicken to the skillet, then season with salt and pepper and stir-fry until lightly browned but not cooked through, about 4 minutes. Transfer chicken to a plate, add another tablespoon oil to the skillet; then add remaining chicken, garlic, pepper slices and light parts of the scallions. Season with salt and pepper.

Stir-fry until the chicken is lightly browned and vegetables begin to soften, about 4 minutes. Return the first batch of chicken to the pan. Reduce heat to medium and add the rice vinegar; cook until evaporated, about 30 seconds.

Add the hoisin sauce mixture and cook, tossing to coat chicken and vegetables, until the chicken is cooked through — about 4 to 6 minutes. Remove pan from the heat, sprinkle with scallion greens and cashews and drizzle with toasted sesame oil. Serve immediately.

Cook’s note: Any quick-cooking vegetable, such as sliced bok choy, mushrooms, or spinach, can be used successfully in this dish. You may want to double the sauce; the rice soaks it up nicely.


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