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 it...so 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
2 Tablespoons Hoisin sauce
1 Tablespoon rice vinegar
1 Tablespoon Sriracha hot chili 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)