Spicy Stir Fried Chicken In Hoisin Sauce Recipes

Steps:

• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
• Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
• Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

Steps:

• In a mixing bowl, combine soy sauce, sherry and cornstarch. Add the chicken and toss until coated. Let chicken stand in marinade for at least 10 minutes (while getting ingredients in bowls).
• In a sprayed+oiled wok or saute pan, heat the vegetable oil over high heat until just smoking.
• Add the scallions and ginger, and stir-fry for about 30 seconds.
• Add the chicken, reserving any remaining marinade, and stir-fry for about 5 minutes, until the chicken is just done.
• Add the vegetables+mushrooms, green peppers and stir-fry for another minute.
• Add the hoisin sauce, sherry, salt and black pepper, and combine.
• Add sesame oil to the marinade remaining in the bowl, stir it, and add to the wok.
• Toss to blend well and BOIL, then simmer until slightly thickened. TASTE? Remove from the heat, drizzle with the sesame oil .

Steps:

• Preheat oven to 500°F.
• Whisk together all ingredients except chicken, then coat chicken all over with sauce. Arrange thighs, skin sides up in 1 layer without crowding, in a foil-lined large shallow baking pan (1 inch deep). Roast in upper third of oven until chicken is cooked through and glaze is brown, 20 to 30 minutes.

Steps:

• Whisk all ingredients together.
• Place the chicken in a large bowl or dish.
• Pour the sauce over the chicken and toss to completely coat with the sauce.
• Cover and refrigerate for a minimum of 6 hours or overnight.