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Friday, April 9, 2010

Hoisin Chicken & Red Pepper Stir Fry

And yet another simple, speedy, week night meal idea!  Woohoo!  Ok, if you aren't a fan of stir fry this will not make you go woohoo, but if you are...go ahead.... give it a shot.... it feels good.... WOOHOO (In my best Homer Simpson impersonation)!!!  

Hoisin has become another ingredient I've been using a lot lately.  My theory is, if you have it on hand, use I do.  And believe me, if I didn't love it, I wouldn't have it on hand!  It just brings this wonderful sweet, salty, flavor to dishes.  Now I have heard that some people think hoisin is very overpowering...and I guess it can be, in a way, but I never use it by itself, it's always diluted with other ingredients.  If you are unsure of it, add a little at a time.  That's always the best way to handle ingredients you are unsure of.  (because, class, what have I said before??  you can always add more, you can never take it away!!) 

Hoisin Chicken & Red Pepper Stir Fry
For Marinade:
2 Tablespoons Hoisin sauce
1 Tablespoon rice vinegar
1 Tablespoon Sriracha hot chili sauce

For sauce:
3/8 cup fat free, less sodium chicken broth
3 Tablespoons Hoisin sauce
2 Tablespoons raspberry preserves (you can use apricot too)
1/4 teaspoon red pepper flakes
4 boneless, skinless chicken breasts, cut into strips or chunks)
1 red pepper, sliced
1 Tablespoon vegetable oil

Combine ingredients for the marinade in a small bowl.  Place cut up chicken in Ziploc bag, pour marinade over, seal, and rub chicken to coat.  Marinate in refrigerator for 30 minutes to 1 hour.

Combine sauce ingredients together in a small bowl; set aside.

Heat vegetable oil in a large non-stick skillet over medium high heat.  Add chicken and stir fry 2 minutes.  Add the red pepper and stir fry for 3 more minutes or until the chicken is no longer pink in the middle.  Reduce heat; carefully stir in the broth mixture.  Simmer for 2-3 minutes or until the sauce has thickened, stirring to coat.  Serve over rice.  Enjoy!

(Nutritional info: (does not include rice) 186 calories; 6g fat; 26g protein; 7g carbohydrates; 66mg cholesterol; 526mg sodium)


Andrea said...

That's it. I'm getting the damned sriracha and some hoisin today from the store! Any brand recommendations, Jenn? I got a bottle of Iron Chef Hoisin sauce last time & it was gross. I was bummed. I mean its Iron Chef, how could it let me down like that???

Anyway your stir fry looks so good. Big stir fry fan here so WOOOOOO HOOOOOOOO! :)

Jenn said...

So I used a brand once that I can't even remember the name of it and of course they no longer sell it at my grocery store...last time I bought it I got Sun's not the greatest, but it's not gross :) I believe Lee Kum Kee (i think that's the spelling) is a pretty good one too. Hope that helps!

Miss Meat and Potatoes said...

Jenn you have rocked the recipe choices this week! My favorite thing on earth is Hoisin - I could bathe in it. I will be making this soon! Have a great weekend!

StephenC said...

Hoisin - don't have it. Time to go to my Asian market for a fix.