Brad's sweet and spicy hoisin chicken stir fry.
Hey everyone, it's Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, brad's sweet and spicy hoisin chicken stir fry. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Brad's sweet and spicy hoisin chicken stir fry is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It's appreciated by millions daily. They're fine and they look fantastic. Brad's sweet and spicy hoisin chicken stir fry is something which I've loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook brad's sweet and spicy hoisin chicken stir fry using 28 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Brad's sweet and spicy hoisin chicken stir fry:
- {Prepare of For the chicken.
- {Take 2 lbs of chicken breast, cubed.
- {Take 2 tbs of seasoned rice wine vinegar.
- {Prepare 2 tbs of mirin.
- {Make ready 1 tsp of garlic powder.
- {Make ready 1/4 cup of Cornstarch.
- {Take 1/2 cup of Flour.
- {Prepare of For the sauce.
- {Get 1 cup of beef broth.
- {Make ready 1/2 c of lemongrass tea, made in my prawn w/black bean sauce recipe.
- {Prepare 1/2 cup of hoisin sauce.
- {Get 1/2 cup of mirin.
- {Prepare 1 tsp of red chilie flakes.
- {Get 1/4 cup of chopped crystallized ginger.
- {Prepare 2 tbs of dark rice vinegar.
- {Get 1 tsp of Sriracha sauce.
- {Make ready of For the vegetables.
- {Get 4 of LG carrots sliced thin.
- {Get 2 of LG broccoli crowns, cut into florets.
- {Make ready 1 (8 Oz) of can sliced water chestnuts.
- {Prepare 1 of yellow crooked neck squash, julienne.
- {Get 1 tbs of butter.
- {Get of White wine.
- {Prepare of Other ingredients.
- {Take of Lime wedges.
- {Prepare of Prepared white rice.
- {Prepare of Toasted sesame seeds.
- {Prepare of Slivered almonds.
Steps to make Brad's sweet and spicy hoisin chicken stir fry:
- Combine chicken, vinegar, mirin, and garlic powder in a bowl. Stir well. Cover and refrigerate for 4 hrs. Stir every 45 minutes..
- Mix the sauce ingredients together. Let sit at least an hour.
- Mix flour and cornstarch in a LG mixing bowl..
- Dredge chicken pieces in the mixture..
- Heat oil to 360 degrees in a LG frying pan 1/2 inch deep. Fry chicken pieces until brown on both sides. It's OK if they are a little undercooked in the middle. Drain on paper towels..
- Heat butter in a LG wok over medium high heat. Add carrots. Saute for 4 or 5 minutes until they start to caramelize. Add broccoli and saute 3 more minutes. When broccoli starts to brown, add wine in 1/8 cup increments cover and steam. Repeat until veggies are tender..
- When tender, add chicken back to pan. Saute 1 minute. Add water chestnuts and sauce. Bring to a simmer stirring often. Once at a simmer, hold for 2 or 3 minutes. Then add cornstarch slurry until it reaches desired thickness..
- Plate rice, serve stir fry over top. Garnish with lime wedge, toasted sesame seeds, slivered almonds, and julienne squash..
- Serve immediately. Enjoy..
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