Hoisin sauce, often referred to as the “Chinese barbecue sauce,” is a quintessential component of Chinese cuisine. Its rich, sticky, and multi-dimensional flavor makes it a favorite for adding depth and complexity to various dishes, from marinades and dipping sauces to stir-fries and roasts. The dish “Stir-Fried Hoisin Chicken with Vegetables” is a celebration of this beloved sauce and its ability to transform simple ingredients into a symphony of vibrant flavors.
Hoisin sauce has its roots in southern China, where it has traditionally been used as a marinade and glaze for roasted meats. The word “hoisin” translates to “seafood” in Cantonese, which might be puzzling at first, as the sauce doesn’t typically contain seafood. The name instead reflects its historical use as a condiment for seafood dishes. Made from a blend of fermented soybeans, garlic, vinegar, sugar, and aromatic spices, hoisin sauce is a perfect balance of sweet, salty, umami, and tangy notes, which lend themselves beautifully to both meat and vegetable preparations.
The inspiration behind this stir-fried chicken recipe comes from traditional Chinese cooking techniques, particularly the art of wok stir-frying. Stir-frying is fast-paced, high-heat cooking that preserves the freshness and vibrancy of ingredients while allowing bold flavors to meld together. It is a technique deeply rooted in the culinary heritage of China, prized for its efficiency and ability to showcase the natural character of ingredients.
“Stir-Fried Hoisin Chicken with Vegetables” introduces a symphony of colors and textures to complement the sauce’s depth. Tender pieces of chicken are marinated in soy sauce and cornstarch for a velvety coating, a common practice in Chinese cooking known as velveting. This step creates a silky texture and ensures the chicken remains juicy under the high heat of the wok. The selection of vegetables—such as crisp bell peppers, broccoli florets, and sweet, julienned carrots—offers a delightful visual appeal and crunch, pairing harmoniously with the succulent chicken.
The dish takes a relatively modern and approachable approach by incorporating hoisin sauce as the centerpiece, making it accessible to home cooks and perfect for weeknight meals. Mixing hoisin sauce with a dash of water creates a slightly lighter coating, which intensifies as it caramelizes in the wok, enveloping each ingredient in a glossy, flavorful glaze.
To elevate the dish further, garnishes such as fresh green onions or toasted sesame seeds provide both texture and a pop of brightness, making the final presentation as thoughtful as its taste. For cooks seeking to adapt the recipe further, tamari can be used for a gluten-free variation, and additional spice can be added with a touch of chili paste for heat lovers.
This dish not only celebrates the versatility of hoisin sauce but also showcases its ability to bridge the flavors of traditional Chinese cuisine and modern worldwide palates. In just 35 minutes, this recipe delivers a full-bodied, restaurant-quality dish that pairs beautifully with steamed jasmine rice or noodles, recreating the essence of a Chinese kitchen in the comfort of your own home.
Stir-Fried Hoisin Chicken with Vegetables
Ingredients
- 500 g boneless chicken thighs cut into bite-sized pieces
- 2 tablespoons soy sauce preferably light
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil divided
- 1 cup bell peppers sliced into strips
- 1 cup broccoli florets
- ½ cup carrots julienned
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- â…“ cup hoisin sauce
- 2 tablespoons water
- 2 tablespoons green onions chopped for garnish
Instructions
- Start by marinating the chicken: In a bowl, combine the chicken pieces with soy sauce and cornstarch. Mix well to coat evenly and let sit for 10 minutes.
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat (200°C / 392°F). Once the oil is shimmering, add the chicken and stir-fry until browned on all sides and cooked through, about 5 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining oil. Add the garlic and ginger, stir-frying for about 30 seconds until fragrant.
- Introduce the bell peppers, broccoli, and carrots. Continue stir-frying until the vegetables are vibrant and tender-crisp, approximately 5 minutes.
- Return the chicken to the pan. Stir in hoisin sauce and water, tossing everything to coat evenly and allow the sauce to thicken slightly. Cook for another 2 minutes.
- Return the chicken to the pan. Stir in hoisin sauce and water, tossing everything to coat evenly and allow the sauce to thicken slightly. Cook for another 2 minutes.