Hoisin Chicken Stir Fry
Hoisin Chicken stir fried with veggies and smothered in a dynamic savor ginger hoisin sauce that will have your family licking their plates!  It is some of the best Chinese fakeout takeout you will ever try, packed with layers of flavor, custsomizable veggies and custom heat for a home run dinner every time!
Servings Prep Time
4servings 30minutes
Cook Time
Servings Prep Time
4servings 30minutes
Cook Time
  • 3tablespoons low sodium soy sauce
  • 1tablespoon rice vinegar
  • 1tablespoon brown sugar
Stir Fry
  • 1pound chicken breasts cut into ½ – 1-inch pieces
  • Vegetable oil
  • 1/2 onion, chopped
  • 1 red bell pepper, chopped
  • 2teaspoons freshly grated ginger
  • 4 garlic cloves, minced
  • 1cup heapingsnap peas, ends trimmed
Chicken Breading
  • 1cup flour
  • 3tablespoons cornstarch
  • 1/2teaspoon salt
  • 1/4tsp EACH ground ginger, garlic pwder, cumin, pepper
  • 2 eggs
Hoisin Ginger Sauce
  • 3tablespoons quality hoisin sauce(Lee Kum Kee or Kikkoman)
  • 3tablespoons Asian sweet chili sauce(like Mae Ploy)
  • 3tablespoons ketchup
  • 2tablespoons cider vinegar
  • 2tablespoon soy sauce
  • 2tablespoons water
  • 1tablespoon brown sugar
  • 1/2teaspoon sriracha or more to taste
  • 1teaspoon cornstarch
Garnish (optional)
  • green onions
  • cashews (SO good!)
  1. Whisk together the Marinade ingredients in a freezer bag. Add chicken and marinate 30 minutes at room temperature or up to 6 hours in the refrigerator (or if time is limited, just while you prep your vegetables and sauce).
  2. Whisk together all of the Hoisin Ginger Sauce ingredients in a medium bowl. Set aside.
  3. Whisk together all of the Chicken Breading ingredients in a large freezer bag EXCEPT eggs.
  4. When ready to cook, drain excess marinade from chicken without removing chicken from bag. Add eggs to bag and toss with chicken until evenly coated. Remove coated chicken from bag, letting excess marinade/egg drip off then add chicken to Chicken Breading bag. Seal bag and toss until evenly coated.
  5. Heat 3 tablespoons vegetable oil in a large nonstick skillet OR for crispier chicken, heat enough oil in pan until it reaches ¼ inch up pan over medium high heat.
  6. Once very hot, add chicken in a single layer (working in batches if necessary – crucial for crispier chicken), and cook undisturbed for 1 minute then continue to cook and stir until lightly browned and cooked through. Remove to a paper towel lined plate.
  7. Wipe out skillet. Heat 1 tablespoon oil to the now empty skillet and heat over medium high heat. Add onions and sauté for 2 minutes. Add red bell peppers, snap peas, ginger and garlic and saute for 1 minute.
  8. Stir sauce (to make sure cornstarch has not separated) and add to skillet. Simmer until sauce is warmed through and thickened. Add chicken and toss to coat.
  9. Garnish with green onions and cashews (optional) and serve with rice.
Recipe Notes

*Feel free to sub in/out your favorite veggies!