Kitchen notes · a little help before you start

Simple Hoisin Chicken and Broccoli Stir-Fry

Name: Simple Hoisin Chicken and Broccoli Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb skinless and boneless chicken thigh fillets (chopped into bite-sized pieces); 1/3 cup Hoisin sauce; 2 cloves garlic (peeled and crushed); 1 each medium brown onion (sliced); 1 tablespoon rice wine vinegar; 1 tablespoon + 1 teaspoon soy sauce; 1/2 teaspoon ground ginger; 1 tablespoon + 1 teaspoon sesame oil; 1 each medium red capsicum/bell pepper (deseeded and diced); 4 cups broccoli florets (from 2 heads of broccoli); 2 teaspoons cornflour; 2 tablespoons water; 4 each large eggs

Sweet-savory hoisin sauce gives chicken and broccoli a glossy coating, with pieces of omelette over the top. The vegetables keep a little bite alongside the tender chicken. Serve it over the steamed rice suggested and enjoy a forkful with some egg and sauce together.

Prep: 10 min
Cook: 20 min
Total: 30 min
Original yield: Serves 4
Ingredients: 13 listed

Make it part of your week

Estimating…

DinnerLunchMain courseChineseChickenAsianPrep: 15 minutes or lessTotal: 30 minutes or lessStir fry

Recipe categories & planning details

Meal type: Dinner · Lunch · Main course
Primary protein: Chicken
Cuisine: Chinese · Asian
Cooking method: Stir fry
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Marinate briefly in hoisin

Coat the chicken with the first two tablespoons of hoisin for ten minutes before starting the stir-fry in the hot pan.

2. Brown chicken before vegetables

Stir-fry chicken until golden, remove it to a warm plate and raise the heat before adding garlic and vegetables.

3. Dissolve cornflour first

Mix cornflour with the listed water before adding to the stir-fry, then cook until sauce thickens and the chicken cooks through.

Get to know the ingredients

Bite-size thigh pieces

Chop the boneless, skinless thigh fillets into bite-size pieces before their brief hoisin marinade and browning stage.

Divided soy sauce

The main portion flavors the stir-fry with hoisin and ginger. The smaller portion is whisked with eggs for the separate omelette.

Omelette eggs

Whisk the eggs and soy sauce before pouring into a separate heated skillet, swirling to form a thin layer for cooking.

The last little job

Omelette over the chicken

Break up the cooked omelette and serve over the sauced chicken and vegetables, with the steamed rice named in the serving step.

A little more help as you go

Vegetables to your liking

The final stir-fry stage finishes chicken through and leaves vegetables just tender, with the directions allowing a texture you prefer.

Refrigerate leftover stir-fry

You can store leftover stir-fry airtight in the refrigerator for up to four days after preparation.

A few questions you might have

Do I need a wok?

A cast-iron skillet or frying pan is listed as an alternative, using medium-high heat for the chicken's first browning stage.

Does all the hoisin go into the marinade?

Reserve the rest after the first two tablespoons. It returns with the chicken, vinegar, soy sauce and ginger during the vegetable stage.

When does ground ginger go in?

Add it when chicken returns to the vegetables, together with the remaining hoisin, rice wine vinegar and soy sauce.

Does the omelette cook in the stir-fry pan?

The directions use a separate smaller skillet, cooking the thin egg layer on both sides before breaking it over the stir-fry.

When do I turn the omelette?

Let it bubble and fry until golden on the first side, then flip and cook another minute until cooked through.

Any more cooking tips?

Nutrition calculated including omelette. Store leftover stir fry in the fridge, in an air tight container, for up to 4 days.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: cafedelites.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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