Spicy Stir-Fried Chicken & Veggies with Hoisin Glaze

Ingredients

- 2 lbs chicken breast, thinly sliced
- 2 cups chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon vinegar (rice or apple cider)
- 2 tablespoons brown sugar
- 1 teaspoon red pepper flakes
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons Sriracha
- 1 tablespoon gochujang chili paste
- 8 oz whole baby mushrooms
- 1 can (8 oz) sliced water chestnuts, drained
- 1 lb baby bok choy, chopped
- 1 cup baby corn
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 eggs, beaten
- 3 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 4 green onions, sliced
- 2 tablespoons sesame seeds
- Salt and pepper, to taste

Instructions

1. Prepare the Sauce:
- In a medium bowl, whisk together the chicken broth, soy sauce, hoisin sauce, vinegar, brown sugar, red pepper flakes, garlic, ginger, Sriracha, and gochujang chili paste. Set aside.

2. Marinate the Chicken:
- Place the sliced chicken in a large bowl.
- Pour half of the sauce over the chicken, mix well, and let it marinate for 20-30 minutes.
- Reserve the remaining sauce for later.

3. Prepare the Ingredients:
- In a small bowl, add the cornstarch and 3 tablespoons of water, mixing to create a slurry. Set aside.
- Prepare the vegetables by cleaning and slicing as stated in the ingredients list.

4. Cook the Chicken:
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat.
- Add the marinated chicken in batches, cooking until browned and fully cooked, about 5 minutes. Remove and set aside.

5. Stir Fry the Vegetables:
- In the same wok, heat another tablespoon of oil.
- Add mushrooms, water chestnuts, baby bok choy, baby corn, and bell peppers. Stir fry for 5-7 minutes until they are vibrant and tender-crisp.
- Push the vegetables to one side of the wok.

6. Cook the Eggs:
- Pour the beaten eggs into the empty side of the wok.
- Scramble the eggs until cooked, then mix them with the vegetables.

7. Combine and Thicken the Sauce:
- Return the cooked chicken to the wok, mixing everything thoroughly.
- Pour in the reserved sauce and cornstarch slurry.
- Stir continuously until the sauce thickens, about 2-3 minutes.

8. Finish and Serve:
- Drizzle with the remaining oil.
- Garnish with sliced green onions and sesame seeds.
- Season with salt and pepper to taste and serve hot.

Preparation & Cooking Times

- Preparation Time: PT20M
20 minutes
- Cooking Time: PT30M
30 minutes

Total Time

- Total Time: PT50M
50 minutes

Type of Dish

- Dinner

Keywords

- Stir fry
- Chicken
- Hoisin
- Spicy
- Asian
- Vegetables
- Quick meal
- Dinner
- Easy recipe
- Flavorful

Recipe Yield

- Feeds 4 adults

Calories

- Total Calories: 1,720 calories

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