Hoisin Chicken

4 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 1½ pounds boneless skinless chicken breasts (diced into bite-sized pieces)
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 tablespoon cornstarch
• 1 teaspoon avocado oil (for chicken)
• 2 cups broccoli florets
• 1 small red bell pepper (sliced)
• 1 small yellow onion (sliced)
• 1 tablespoon avocado oil (for onion)
• 1 tablespoon avocado oil (for vegetables)
• ¼ cup water (for deglazing (optional))
• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sweet chili sauce
• 1 tablespoon brown sugar
• 2 teaspoons sesame oil
• 1 teaspoon fresh ginger (minced)
• 2 garlic cloves (minced)
• 2 teaspoons cornstarch

Method

1. In a medium bowl, season chicken with salt, black pepper, and cornstarch. Drizzle with 1 teaspoon avocado oil and toss to coat.
2. In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
3. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add onion and sauté for 1 minute.
4. Add the chicken and cook until it is no longer pink and fully cooked, about 4-5 minutes. Deglaze the pan with water if needed, then remove chicken and onion to a plate.
5. Add 1 tablespoon oil to the pan. Add broccoli and red bell pepper and sauté for 2 minutes until crisp-tender.
6. Return chicken and onion to the pan. Pour in the sauce and stir to combine. Cook for 1 minute, or until the sauce thickens.
7. Serve hot over white rice, garnished with parsley or green onions if desired.