Hoisin chicken stir fry needs no special introduction. In fact writing about it seems to be a little bit of a challenge. It’s like I’m introducing Machel Montano or Wendy Fitzwilliam to you all. What could you really say? Everyone knows them and their accomplishments already. So, this write up is for the readers who don’t know much about this sumptuous one pot dish. or thought it was really hard to make.
Hoisin chicken stir fry is another of my go to dishes when I want to make something tasty …and fast. Well, that kind of situation presented itself sometime ago and I had to step up to the plate so to speak. So, off I went into the freezer and pantry to see what I had. This already being the middle of the month and all. And you know how the fridge does look a little dwindling at the middle of the month already lol.
I saw a bottle of hoisin sauce that I bought some time ago, still a few months before it expires; a pack of rice noodles, unopened; a pack of chicken breast, hard like concrete in the freezer; a few “stray way” veggies and some pak choi stalks that remained from making Sleek. I don’t throw away the stalks because to me that’s wasting food. I can re purpose them into another recipe later on in the month.
Now it was time to bring all my experience into play. And of course this would be fairly easy. I took out my pot , prepped the ingredients and was able to satisfy my hunger in record time. It’s amazing what a little hunger could motivate you to do lol. So, don’t do like me and wait until you’re hungry to get inspired to cook just look at the easy step by step pics and see how simple it is.
The key here is to separate the recipe into parts: the noodles; the chicken in the hoisin sauce mixture; the vegetables and putting it altogether. Enjoy my hoisin chicken stir fry!
HOISIN CHICKEN STIR FRY
1 lb chicken breast, chopped
3 tbsp hoisin sauce
2 tsp salt ( for marinade)
7 oz rice noodles (you can use whatever noodles you wish)
1 sweet pepper
2 pimento peppers, minced
1 med onion, sliced
2 cups broccoli, chopped into florets
1 carrot, julienned
1 cup mushrooms, sliced
400g baby corn (1 tin), chopped
4 tbsp oil, divided
3 tbsp ginger, grated
1 tbsp sesame oil
1 tbsp rice cooking wine
salt to taste
Cut the chicken breast into 1 inch pieces, wash with lime and place in a bowl.
Add the hoisin sauce, rice cooking wine, salt to taste, ginger and sugar. Marinate for 20 minutes.
Note: Here’s the part where you can vary a little. You can either add the noodles and mix everything or you can serve the vegetables and hoisin chicken over the noodles.
So continues my trini cooking adventure wondering what will be my next inspiration to cook. I hope it’s not hunger again lol. While you’re at it why not join my Simply Trini Cooking Group. We have other sweet hand fans cooking up a storm and posting pics of what they’re doing.
Ah Gone 🙂