Stir-Fried Chinese Broccoli and Chicken with Hoisin
The extra step to “velvet” the chicken is worth it for such tender, succulent chicken. I always look for sustainably raised chicken. Featured in: Stir Fries For Crisp Autumn Days.
The extra step to “velvet” the chicken is worth it for such tender, succulent chicken. I always look for sustainably raised chicken. Featured in: Stir Fries For Crisp Autumn Days.
- salt to taste
- 1/2 teaspoon red pepper flakes
- 2 teaspoons cornstarch
- 1 tablespoon minced ginger
- 2 tablespoons hoisin sauce
- 1 teaspoon low-sodium soy sauce
- 2 fat garlic cloves minced
- 12 ounces boneless skinless chicken breast cut across the grain in 1/4-inch-thick slices
- 1 tablespoon egg white lightly beaten
- 1 1/2 teaspoons plus 1 tablespoon rice wine or dry sherry
- 2 tablespoons peanut oil rice bran oil or canola oil
- 1 bunch chinese broccoli (about 1 pound) ends trimmed
- 8 shiitake mushrooms stems removed sliced thin
- rice whole grains or noodles for serving
- Carbohydrate 17.9528887476947 g
- Cholesterol 198.272680776 mg
- Fat 32.3768327989275 g
- Fiber 1.09263331855354 g
- Protein 81.0511329789957 g
- Saturated Fat 5.88216820007342 g
- Serving Size 1 1 recipe (429g)
- Sodium 4500.46877964166 mg
- Sugar 16.8602554291412 g
- Trans Fat 2.52734278200955 g
- Calories 705 calories
Step-by-step
- In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch, add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
- Bring 2 quarts of water to a rolling boil in a large saucepan and add the Chinese broccoli. Boil 2 minutes, until it is just crisp-tender, and transfer it to a bowl of cold water. Do not drain the water from the pot. Drain the broccoli and dry on paper towels. Cut into 2-inch lengths.
- Combine the remaining rice wine, the hoisin sauce and the soy sauce in a small bowl and set near your wok.
- Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don’t clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the mushrooms, chicken, broccoli, hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.
Stir-Fried Chinese Broccoli and Chicken with Hoisin: A Weeknight Delight
As a busy working mom, finding time to cook delicious and healthy meals can be a real challenge. But I've learned that even on the busiest of days, a little bit of planning and some smart shortcuts can make all the difference. This Stir-Fried Chinese Broccoli and Chicken with Hoisin recipe is a perfect example. It's quick, easy, and surprisingly elegant, perfect for impressing family and friends without spending hours in the kitchen.
The secret to this dish? The "velveting" technique for the chicken. It takes just a few extra minutes, but it results in incredibly tender and juicy chicken that's far superior to simply stir-frying raw pieces. This method involves marinating the chicken in a cornstarch and egg white mixture, which helps create a protective layer that keeps the chicken moist and prevents it from drying out during cooking. Trust me, the extra step is totally worth it!
I usually opt for sustainably raised chicken, not only for its taste but also for my family's health and to support responsible farming practices. The broccoli adds a delightful crunch, and the hoisin sauce brings a rich, umami flavor that balances the whole dish perfectly. The combination of garlic, ginger, and a hint of red pepper flakes adds depth and complexity, creating a truly unforgettable flavor profile.
This recipe is incredibly versatile. I often serve it with brown rice or quinoa for a complete and balanced meal. Noodles, however, would also make a delicious accompaniment. It's a perfect weeknight dinner that satisfies everyone's cravings. But it's also sophisticated enough to serve to guests for a casual get-together. The vibrant colors and delicious aroma always make a great first impression!
Beyond the ease and deliciousness, this recipe is also a great way to incorporate more vegetables into my family's diet. Chinese broccoli, with its slightly bitter yet satisfyingly crisp texture, is packed with nutrients and adds a unique element to the dish. The shiitake mushrooms further enhance the umami notes and add a touch of earthiness to the savory blend.
I often double the recipe to have leftovers for lunch the next day. The flavors actually improve as the dish sits in the refrigerator, making it even more enjoyable for a quick and tasty lunch. This recipe has become a staple in my weekly meal rotation. It’s a delicious, adaptable, and efficient recipe that has saved me countless hours in the kitchen, without sacrificing flavor or quality. It’s a dish that perfectly embodies my philosophy of enjoying flavorful and healthy meals without spending all day in the kitchen.
So, the next time you’re looking for a quick, delicious, and impressive weeknight dinner, try this Stir-Fried Chinese Broccoli and Chicken with Hoisin. It's a recipe that's sure to become a family favorite, just like it has become one of mine. Enjoy!
Pro Tip: For an even more flavorful experience, try adding a splash of sesame oil at the end of the cooking process. It adds a lovely nutty aroma and complements the other ingredients beautifully.
