Szechuan Hoisin Chicken Stir-Fry
Experience the vibrant flavors of Szechuan cuisine with this Szechuan Hoisin Chicken Stir-Fry. Tender chicken breasts marinated in a savory blend of soy sauce and sherry are stir-fried to perfection with a colorful array of fresh vegetables. The addition of hoisin sauce creates a sweet and savory glaze that elevates this dish, making it perfect for weeknight dinners or special occasions. Serve this delightful stir-fry over steamed rice for a complete meal that will impress your family and friends. Get ready to savor the taste of Hong Kong right in your kitchen!
8
Servings
400
Calories
15
Ingredients
Ingredients
Chicken breasts, defatted
1 3/4 lbs (Cut into bite-sized pieces)
Soy sauce
1/2 cup (N/A)
Dry sherry
3 tablespoons (N/A)
Cornstarch
3 tablespoons (N/A)
Vegetable oil
1/4 cup (N/A)
Scallion
1/4 cup (Sliced diagonally, green and white parts)
Stir fry vegetables
2 (16 ounce) bags (N/A)
Whole mushrooms
1 lb (Sliced)
Fresh ginger
1/4 cup (Peeled and minced)
Garlic
1/2 cup (Minced)
Green bell peppers
4 (Seeded and julienned)
Hoisin sauce
1/2 cup (N/A)
Dry sherry
1/2 cup (N/A)
Fresh ground black pepper
2 teaspoons (N/A)
Sesame oil
2 1/2 tablespoons (N/A)
Instructions
1
In a mixing bowl, whisk together the soy sauce, dry sherry, and cornstarch until well combined. Add the chicken pieces and toss to coat. Allow the chicken to marinate for at least 10 minutes.
2
In a large wok or sauté pan, heat the vegetable oil over high heat until shimmering but not smoking.
3
Add the sliced scallions and minced ginger to the hot oil, stir-frying for about 30 seconds until aromatic.
4
Add the marinated chicken (reserve any remaining marinade) to the wok and stir-fry for about 5 minutes, or until the chicken is just cooked through.
5
Introduce the stir-fry vegetables, sliced mushrooms, and julienned green peppers to the wok, stir-frying for an additional minute until heated through.
6
Pour in the hoisin sauce, additional dry sherry, and sprinkle with ground black pepper, mixing well to coat the ingredients.
7
Combine the reserved marinade with the sesame oil, stir well, and pour it into the wok. Toss everything together and allow it to come to a brief boil.
8
Reduce heat to a simmer and let the dish thicken slightly, about 2-3 minutes. Taste and adjust seasonings if needed.
9
Remove the wok from heat and drizzle with a little extra sesame oil before serving.
Nutrition Information
15g
Fat
37.5g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Szechuan Hoisin Chicken Stir-Fry?
It is a savory Asian-inspired dish featuring tender chicken breasts marinated in soy sauce and sherry, stir-fried with fresh vegetables and coated in a sweet and savory hoisin sauce glaze.
How many servings does this recipe provide?
This recipe is designed to yield 8 servings.
How long should the chicken marinate?
The chicken should marinate in the mixture of soy sauce, dry sherry, and cornstarch for at least 10 minutes.
What type of chicken is best for this recipe?
The recipe calls for 1 3/4 lbs of defatted chicken breasts cut into bite-sized pieces.
What are the primary vegetables used in this stir-fry?
The dish uses two 16-ounce bags of stir-fry vegetables, one pound of sliced mushrooms, and four julienned green bell peppers.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
How much protein is in each serving?
There are 25 grams of protein per serving.
What is the carbohydrate content of this dish?
Each serving contains 37.5 grams of carbohydrates.
How much fat is in one serving of this stir-fry?
One serving contains 15 grams of fat.
What type of oil is recommended for stir-frying?
The recipe uses 1/4 cup of vegetable oil for the high-heat stir-frying process.
Why is cornstarch added to the marinade?
Cornstarch is used to coat the chicken and help thicken the sauce as it cooks in the wok.
How much garlic is needed for this recipe?
The recipe requires 1/2 cup of minced garlic.
What is the role of hoisin sauce in this dish?
Hoisin sauce provides a sweet and savory glaze that coats the chicken and vegetables.
How should the scallions be prepared?
The scallions should be sliced diagonally, using both the green and white parts.
How long should the chicken be cooked in the wok?
The chicken should be stir-fried for about 5 minutes until it is just cooked through.
What are the aromatic ingredients used in this stir-fry?
The primary aromatics are sliced scallions, 1/4 cup of minced fresh ginger, and 1/2 cup of minced garlic.
Is sesame oil used in this recipe?
Yes, 2 1/2 tablespoons of sesame oil are used both in the sauce and as a finishing drizzle.
How many green bell peppers are required?
The recipe calls for 4 green bell peppers, seeded and julienned.
What is the total number of ingredients in this recipe?
There are 15 distinct ingredients used in this Szechuan Hoisin Chicken Stir-Fry.
What is the best way to serve this dish?
It is recommended to serve this stir-fry over steamed rice for a complete meal.
How do you thicken the sauce at the end?
The sauce is thickened by adding the reserved marinade and simmering the dish for 2-3 minutes.
What kind of mushrooms should be used?
The recipe specifies 1 lb of whole mushrooms, which should be sliced before cooking.
How much soy sauce is included in the recipe?
The recipe uses 1/2 cup of soy sauce.
Is this dish considered spicy?
While Szechuan cuisine is often spicy, this specific recipe focuses on savory flavors with 2 teaspoons of black pepper; heat can be adjusted to preference.
How much ginger is used?
You will need 1/4 cup of peeled and minced fresh ginger.
Can I adjust the seasonings?
Yes, the instructions suggest tasting and adjusting the seasonings before the final drizzle of sesame oil.
What category of food does this recipe fall under?
This recipe is categorized under Chicken and Asian cuisine.
How long does it take for the aromatics to cook?
The scallions and ginger should be stir-fried for about 30 seconds until they become aromatic.
What happens to the remaining marinade?
The remaining marinade is reserved and later combined with sesame oil to be added back into the wok.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is tagged as a 'quick meal' and is ideal for busy weeknights.