5 Spiced Hoisin Chicken Stir Fry….Packed with Crunchy Deliciousness……

By Simon  , , , , , ,   , , , , ,

March 7, 2018

Any time of the week, day or night, this super quick, super simple and totally delicious recipe will be in your waiting bowl in no time at all , its so easy to make ahead, bathing the beautiful chicken in the marinade in the fridge until your ready to cook. Packed with beautiful Asian spice, mushrooms, red peppers and leafy greens with a kick of ginger and garlic......Perfect you just you or a sharing feast for hungry mouths.....

  • Yields: 2

Ingredients

BATHING THE CHICKEN......

400 g Chicken breast fillets skinless, cut into mouthsized bites

2 tbsp Hoisin sauce

3 tbsp Light soy sauce or Tamari

2 tsp Sweet chilli sauce

1 tsp Chinese 5 spice mix

STIR FRY BITS......

1 tbsp Coconut oil ( for frying )

1 Thumsized chunk fresh ginger, peeled and cut into matchsticks

1-2 Garlic cloves, peeled, crushed & chopped

6 Spring onins cut diagonaly

2 Red peppers, deseeded and sliced

400 g Asian mushroom mixed, oyster, shitake & enoki, sliced

400 g Pak choi, quartered

1 Handfull of toasted nuts, cashew work well

Directions

Marinating the chicken

Add the hoisin, soy, chilli and five spice mix to a ceramic bowl, add the bitesized chicken pieces giving it a good toss to coat, cover and leave in the fridge to work its magic, about an hour. Remove from fridge about an hour before cooking.

Fire up the wok pan over a medium to high heat, add the coconut oil, melting, add the chicken and marinade, stir fry for a few minutes, add the remaining ingredients, apart from pak choi & nuts, stir frying for 2 more minutes, lastly add the pak choi and toasted cashews stir frying gently until pak choi is just tender.

ENJOY....

Devour.........

Why not go all out..... BBQ your marinated chicken pieces before adding to the stir fry at the last minute, why not throw in a bag of beansprouts or delicious crunchy bamboo shoots, so many choices........ Have fun

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