Chicken and Vegetable Stir-Fry with Spicy Hoisin

Recipe updated July 2015

Unless company is coming, I’m cooking for two, but I usually prepare four servings so that my husband and I have leftover lunches. Stir-fries make easy leftovers, and they’re also a great way to prepare a quick, flavorful dinner packed with fresh vegetables and nutrition. For this recipe, you can substitute mushrooms or tofu for the chicken and have a hearty vegetarian dish.

Besides leftovers, I’m also a fan of getting different uses from the same vegetables for a couple of meals throughout the week. For instance, the bunches of broccolini and bok choy I bought for this dish were too large to use up in the stir-fry, so I’ll save the remainder, along with leftover red bell pepper and snow peas, for a simple pan-seared side dish for blackened mani-mahi—coming up in a day or two.

Note: Hoisin is a sweet, dark reddish-brown sauce made from soybeans mixed with vinegar, garlic, sugar, and various spices. It’s thick and rich, making it a great base for stir-fry sauces. Find it in Asian markets or in the international aisle of your supermarket.

Hoisin Sauce

Serves 4

Ingredients

For the Sauce

• 1/2 cup chicken broth
• 2 tbsp hoisin
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp ground fresh chile paste (sambal oelek)
• 1 tbsp white sugar
• 1 tsp sesame oil
• 1 tbsp peanut oil
• 1 garlic clove, finely chopped
• 1-inch piece of ginger, peeled and finely chopped 

For the Chicken and Vegetables

• 1/4 cup chicken broth
• 2 tsp cornstarch
• 2 tbsp peanut oil, divided
• 1 lb boneless, skinless chicken thighs, cut into thin 1-1/2-inch strips
• 2 Thai chiles, finely chopped
• 4 oz broccolini florets, thicker pieces sliced lengthwise
• 1/3 cup thinly sliced red bell pepper
• 3 oz. snow peas, trimmed and halved lengthwise
• 1-1/2 cups chopped baby bok choy, stalks and leaves
• steamed white rice, for serving

Prepared Chicken 

Stir-Fry Vegetables 

Prepared Vegetables

Preparation

For the Sauce

1. Combine the chicken broth, hoisin, soy sauce, rice vinegar, chile paste, sugar, and sesame oil in a bowl.
2. Heat a wok (or deep skillet) over medium heat and add the peanut oil. Add the garlic and ginger and stir-fry 30 seconds.
3. Add the broth mixture and simmer until slightly reduced, 3 minutes. Transfer to a bowl and wipe out the wok.

Broth Mixture 

Garlic and Ginger 

Cooked Sauce

For the Chicken and Vegetables

1. Stir the chicken broth and cornstarch together in a small bowl until the cornstarch is completely dissolved. Set aside.
2. Re-heat the wok over medium-high heat and add 1 tablespoon of peanut oil. Add the chicken and stir-fry until browned and just cooked through, 6-7 minutes. Use a slotted spoon to transfer the chicken to a bowl. Pour excess liquid from the wok.
3. Add the remaining 1 tablespoon of peanut oil to the wok and add the chiles, broccolini, and bell pepper. Stir-fry 3 minutes.
4. Add the snow peas and bok choy and stir-fry 2 minutes.
5. Return the chicken to the wok and add the cooked sauce and reserved broth-cornstarch mixture. Stir until the sauce is slightly thickened and glossy, 3 minutes.

Chicken Beginning to Cook 

Stir-Fried Chicken

Broccolini Mixture 

Snow Pea Mixture 

Sauce Added

To serve, divide the rice among 4 shallow bowls and divide the stir-fry on top. Serve hot.

Chicken and Vegetable Stir-Fry with Spicy Hoisin