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Simple Hoisin Chicken and Broccoli Stir-Fry. I mean…why not greet you with a big bowl of this right in your face? Isn’t it the best way to open something? Something so close you can smell it!
Let’s be real. This stir fry is so simple and easy to prepare, I could cry. Loaded with Chicken and Broccoli and full of saucy Hoisin flavour, it makes me want to scream out HELLO WORLD.
Sizzling with so many Chinese aromas…your kitchen will be smelling like a Chinese restaurant on steroids.
This would also have to be our second favourite stir fry…because our first is the Simple Chicken Teriyaki from so long ago…before I had greys. Ok, well maybe not that long ago. The Chicken Noodle Stir Fry is up there too, right along side the Mustard Chicken Stir Fry. Oh let’s be real… I love them all!
Teamed with steamed rice….(see the steam), Stir Fry in this house is always a winner and an emergency go-to when we have no idea what else to make.
I know it’s a given that stir fry is probably one of the most easiest dishes on the planet to cook. And probably some of the most healthiest. But the flavours you cook into them, and the way you pull it all together, can make or break your efforts.
Believe me. There is such a thing as way too many flavour combinations that don’t work.
But lucky for me…and for you guys…this one totally works.
Because for good measure, I whisked up a Chinese omelette and served it with that.
Just like our Easy Japanese Chicken Yakitori and Chinese Barbecue Pork Belly (Char Siu), this dish will have your family thinking you ordered take out!
Love Asian but don’t want pay for takeout? Try these!!
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Simple Hoisin Chicken and Broccoli Stir-Fry
Ingredients
Chicken Stir Fry:
- 1 lb skinless and boneless chicken thigh fillets chopped into bite-sized pieces
- 1/3 cup Hoisin sauce
- 2 cloves garlic peeled and crushed
- 1 medium brown onion sliced
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon ground ginger
- 1 tablespoon sesame oil
- 1 medium red capsicum/bell pepper deseeded and diced
- 4 cups broccoli florets from 2 heads of broccoli
- 2 teaspoons cornflour
- 2 tablespoons water
Chinese Omelette:
- 4 large eggs
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
Instructions
Hoisin Chicken:
- Combine the chicken with 2 tablespoons of the Hoisin sauce for 10 minutes at room temperature to quickly marinade.
- Heat the sesame oil in a large wok (or cast iron skillet/frying pan) on medium-high heat. Add the chicken and stir fry until golden. Remove from the pan onto a warmed plate and set aside.
- Increase to high heat and add the garlic and stir-fry for about 1 minute or until fragrant and golden. Add the onion, red capsicum/bell peppers and broccoli. Stir-fry for 2 minutes or until colours become vibrant. Return chicken to the pan with the remaining hoisin sauce, rice wine vinegar, soy sauce and ground ginger. Stir fry for a further 2 minutes.
- Combine the cornflour and the 2 tablespoons of water together and add it to the stir fry to help thicken the sauce. Stir fry for a further 3 minutes until sauce has thickened, chicken has cooked through and vegetables are just tender (or cooked to your liking).
Chinese Omelette:
- Whisk eggs and soy sauce together in a bowl. Heat a separate smaller skillet/pan with the oil. When beginning to steam, add the eggs and swirl them around the base to create a thin layer. Allow to bubble and fry for about 1-2 minutes until golden, and flip. Continue frying for a further minute until cooked through.
To serve:
- Break up the omelette and serve over the Hoisin Chicken with Steamed Rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Really nice light and great-looking steam in these photos! YUM!
Thank YOU! Wow I feel like Christmas with your compliments. Thank you Nicole…with all my heart! Xxx