Chicken Stir-Fry with Mushrooms, Peppers, and Green Beans in Hoisin Sauce
A great combination of hearty, crispy vegetables and chicken breast pieces cooked in a savory and tangy sauce with a slight kick of peppers that goes great with a warm bowl of rice.
Servings 2 servings
Calories: 791kcal
Ingredients
Cooked Rice
- 1 cup medium grain white rice
Hoisin Sauce
- 1 tablespoon cornstarch
- 2 tablespoons hoisin sauce
- 1 tablespoon Chinese black vinegar
- 1 cup low-sodium chicken broth
- ¼ teaspoon red pepper chili flakes
- 1 tablespoon sesame seeds
Chicken
- ¼ cup sorghum flour or all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 ounces of boneless skinless chicken breast sliced ½-inch thick
- ¼ cup vegetable oil
Vegetables
- 1 tablespoon avocado oil
- 1 cup onions sliced thick
- 1 cup red bell peppers sliced thick
- 1 cup green beans halved
- 1 ½ cups mushrooms quartered
- 4 garlic cloves minced or garlic pressed
- 1 tablespoon ginger minced or paste
- ½ cup scallions cut into thirds
Equipment
- Wok or saute pan
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make the Sauce: In a small mixing bowl or measuring cup, combine and whisk the cornstarch, hoisin sauce, black vinegar, chicken broth, chili flakes, and sesame seeds and set aside.
- Dredge the Chicken: Place the flour in a medium mixing bowl. Then season and mix the flour with salt and pepper. Place all the chicken pieces in the flour, coating them and shaking off the excess flour, then lay them on a tray or sheet pan.
- Fry the Chicken: Heat the oil in a medium saute pan or wok on medium-high heat. When the oil reaches 350 degrees Fahrenheit, directly put the chicken into the oil, spacing each piece out by ½ an inch. Pan-fry the chicken pieces on each side for about 2 minutes or until golden brown with tongs.
- Then, set the fried chicken pieces aside on a sheet pan. Remove and skim any leftover chicken debris as much as possible; have only one tablespoon of oil remaining. If the oil looks too dirty, discard it.
- Stir Fry the Vegetables: Add fresh oil (if necessary) and heat up on medium-high heat. Then add and stir-fry the onion for 2 to 3 minutes until lightly golden brown; remove and set aside in the same holding tray as the chicken. Repeat this process for the bell peppers, green beans, and mushrooms separately for 2 minutes and place them in the same holding tray.
- Cook the Sauce: Stirfry the garlic, ginger, and scallions for 1 minute, stirring occasionally. Then add the hoisin sauce mixture to the pan and combine well.
- Complete the Stir-Fry: Add back the chicken and vegetables, combine well, and bring to a simmer. Simmer for 1 minute.
- Serve: Plate up with a side of rice.
Video
Notes
Changes update
- Compared to the video and the recipe, I switched when to add the mushrooms; since mushrooms tend to absorb oil quickly, it was better to have them added at the end since they will still brown with little oil used. And this limited the need to keep adding oil for the other vegetables, equaling less oil consumption!
Nutrition
Calories: 791kcal | Carbohydrates: 70g | Protein: 37g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 1032mg | Potassium: 1338mg | Fiber: 8g | Sugar: 15g | Vitamin A: 3074IU | Vitamin C: 118mg | Calcium: 143mg | Iron: 4mg
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