Hoisin Chicken Stir Fry


This Hoisin Chicken is some of the best Chinese fakeout takeout you will ever try.  It is healthy, packed with layers of flavor, and customizable veggies for a home run dinner every time!

Hoisin Chicken Stir Fry with broccoli, snow peas and bell peppers

Hoisin Chicken

I am so excited to bring you this Hoisin Chicken that all about the sauce.   I adapted it from my Asian BBQ Salmon Recipe which has been a favorite of mine since its inception.  I know most of us don’t eat salmon every day or even at all, but everyone should have the pleasure of tasting this hoisin ginger sauce, so I made an accessible Hoisin Chicken.  Now you can drown your face in its deliciousness on a weekly basis.

This Hoisin Chicken is marinated in a 3 ingredient marinade for as little or as long as you like (10 minutes up to 6 hours) to tenderize the chicken and infuse it with flavor through.  It i then lightly breaded in spiced breading then stir fried with veggies.  You can swap out the veggies for your favorites or whatever you have on hand.  Because remember it is all about the sauce.   

And your family will be all about this Hoisin Chicken!

Hoisin Chicken and rice on a white plate with green onions, snap peas and chopsticks

What is hoisin sauce made of?

So what is hoisin sauce anyway?  Hoisin sauce tastes like an earthy, sweet-tart, savory Asian Barbecue Sauce – and it is divine.

It is made with select spices, fermented soybeans, sweet potatoes, garlic, red chili peppers, susgar and vinegar.  It is excellent for elevating weeknight meals and also makes a fabulous marinade.

Where Can I Buy Hoisin Sauce?

Hoisin sauce can be found in the Asian section of your local grocery stores.  Please purchase only quality hoisin sauce like Lee Kum Kee or Kikkoman because not all hoisin sauce is created equal  – and you can taste the difference!  If you think you don’t like hoisin sauce, you probably di not stick with a quality brand.

What do you use hoisin sauce for?

I highly suggest you keep hoisin sauce stocked in your refrigerator for recipes such as this Hoisin Chicken, Mongolian Beef, and Kung Pao Shrimp – I promise it will not go to waste!  Hoisin Sauce can be used in many different ways such as:

  1. Dipping Sauce:  Use hoisin alone or combine it with other ingredients to create a dipping sauce like my Spring Rolls with Pineapple Hoisin Sauce or Chicken Lettuce Wraps with Pineapple Hoisin peanut Sauce.
  2. Vegetables:  Add hoisin sauce to stir fried or roasted vegetables.
  3. Glazes:  Add hoisin to jams along with garlic and sriracha like in my Blackberry Hoisin Pork Tenderloin or Sheet Pan Blackberry Hoisin Chicken to create drool worthy flavor profile.
  4. Sauces:  Add hoisin to Asian Sauces to infuse it with a sweet, tangy earthiness like in my Mongolian Chicken, and Sesame Chicken.
  5. Dressings:  Add hoisin to dressings to add a salty sweet tart element.
  6. Hoisin Condiments:  Add hoisin to mayonnaise or ketchup like my Asian Burgers to create an Asian twist.
  7. Marinades:  Add hoisin to oil and soy sauce to create an instant marinade like in my Beef and Broccoli.
Hoisin Chicken Stir Fry in a large wok with a wooden spoon


How to Make Hoisin Chicken

Step 1: Marinate Chicken

To make this stir fry, first marinate your chicken in some soy sauce, rice vinegar and brown sugar.  This simple step infuses the chicken morsels themselves with tons of flavor instead of flavor just sitting on the outside of the chicken.  You can marinate your chicken for whatever amount of time you have – whether its just while prepping your stir fry veggies and sauce or for hours.

up close of simple Hoisin Chicken in a skillet with a serving spoon

Step 2:  Bread Chicken

Next, the breading.  I am always experimenting with the best, most streamlined way to bread Asian chicken and I love how easy this approach is!  I’ve eliminated the extra egg wash bag. Instead, after you marinate your hoisin chicken, you drain your freezer bag of excess marinade then add your egg directly to the bag and toss to coat. Next, add your chicken to a freezer bag with your chicken breading of flour, cornstarch and of course, salt, pepper, ginger, garlic, and cumin and toss to coat – that’s it!

top view of hoisin chicken with rice on a white plate

Step 3:  Cook Chicken

When it comes to cooking your chicken, you can either use a little or a lot of vegetable oil.  A couple tablespoons will work just fine to cook the chicken – it just won’t be as crispy.  If you want crispier chicken, then heat about ¼ inch up the sides of your pan with oil and pan fry your chicken.  Either way, fast and delicious, just one crispier than the other.

two chopsticks taking a piece of hoisin chicken

Step 4:  Hoisin Sauce

Finally, the delectable hoisin sauce takes mere minutes to whip up by whisking together the dynamic rainbow of flavors of hoisin, ketchup, Asian chili sauce, soy sauce, cider vinegar, brown sugar, ginger and garlic that you add directly to your stir fry vegetables that have also taken you mere minutes to saute.

And there you have savory Hoisin Ginger Chicken Stir Fry with hints of sweet, hints of tangy and a whole lot of yum!


We like to serve Hoisin Chicken with white or brown rice but you can also serve it in lettuce wraps, with zoodles, or cauliflower rice.

If you’re looking to serve this Hoisin Chicken as part of more elaborate meal, it pairs beautifully with Wontons, Asian SaladPotstickers, Wonton Soup and  Chinese Chicken Egg Rolls.

top view of Hoisin Chicken Stir Fry -with chopsticks

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©Carlsbad Cravings by CarlsbadCravings.com


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: 4 servings
Total Time: 40 minutes
Prep Time: 30 minutes
Cook Time: 10 minutes

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Stir Fry

Chicken Breading

  • 1 cup flour
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 tsp EACH ground ginger, garlic pwder, cumin, pepper
  • 2 eggs

Hoisin Ginger Sauce

  • 3 tablespoons quality hoisin sauce (Lee Kum Kee or Kikkoman)
  • 3 tablespoons Asian sweet chili sauce (like Mae Ploy)
  • 3 tablespoons ketchup
  • 2 tablespoons cider vinegar
  • 2 tablespoon soy sauce
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 1/2 teaspoon sriracha or more to taste
  • 1 teaspoon cornstarch

Garnish (optional)

  • green onions
  • cashews (SO good!)


  • 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).
  • Whisk together all of the Hoisin Ginger Sauce ingredients in a medium bowl. Set aside.
  • Whisk together all of the Chicken Breading ingredients in a large freezer bag EXCEPT eggs.
  • 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.
  • 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.
  • 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.
  • 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 sauté for 1 minute.
  • 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.
  • Garnish with green onions and cashews (optional) and serve with rice.


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

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Reader Interactions

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  1. Dorothy Dunton says

    Hi Jen! I think this stir fry is perfect considering we are heading into the holidays with lots of (great) heavy foods! Your choice of vegetables is perfect for me! I would add some pineapple simply because it’s pineapple! 🙂

    • Jen says

      Thanks Dorothy! I would add pineapple too but I feel like I use it in every Asian recipe – haha – but I love that you love pineapple so much – another reason we are foodie kindred spirits!

  2. Karen says

    Hi Jen,

    I always enjoy reading AND making your recipes! The family also appreciates how yummy they are!

    But I am usually annoyed when I read a comment about an omitted ingredient as its often written with ‘glee.’ So I apologize in advance but I didn’t see the ginger listed in the hoisin ginger sauce ingredient list. This sounds like such a great recipe (and like you wrote, a break from all the comfort food!) that I’d like to make it this week.

    Thank you.

    • Jen says

      Hi Karen, so happy you are enjoying my recipes, thank you! The ginger is listed under the stir fry ingredients. Hope you love this one!

  3. Layne says

    I just have to say this was INCREDIBLE, pretty, and full of flavor. Definitely one I’ll be making again. The egg wash in the bag was so smart and mess free. I could go on and on. Just SO delicious!

    • Jen says

      You are awesome Layne! I love that you made this already and I am so happy you loved it so much, found it delicious and mess free – yay! Thank you!! xo

  4. Sheri says

    LOVED this! The sauce was perfect! Added pineapple and crushed red pepper….delish! Thank you again, for another great recipe that I can write “keeper” on the top of it!

    • Jen says

      YAY! Thanks Sheri, I am so happy this made it into the “keeper file” and your addition of pineapple and crushed red pepper sound perfect!

  5. George says

    You mention using 1/4 teaspoon of oil up the side of the pan. Do you mean 1/4 inch perhaps?

    • Jen says

      haha, yes, I definitely do, sorry about that – editing now!

  6. Tawnia says

    Oh my, this was delicious! This was the third recipe I’ve made of yours, there was no doubt in my mind I’d enjoy this one as well. The way you bread the chicken for this is pure genius, something I’ll use for other recipes!

    I spent some time reading your story, you have a wonderful spirit that comes through in your writing. Your talks were wonderful as well, I especially enjoyed the one for Fathers Day. Pretty sure it was for then but it was of your Dad. Keep sharing your message of hope and strength, it’s inspirational.

    • Jen says

      Hi Tawnia, I’m so happy you loved this recipe and have been enjoying my site, thank you! Thank you especially for taking time to read my story and my talks, that means more to me than anything! God bless you and yours! xo

  7. Sue says

    This is absolutely fantastic! My ultimate super craving dream recipe! I did the deep oil method and it was so crispy and perfect! I will be making this every time the kids are away and I can enjoy it all with my husband! We went to Singapore and the neat restaurants along the river have two menus, one fancy, overpriced one for the tourists and one for the locals. The locals were all eating this sort of thing with crispy chicken and spicy sauces and I was drooling with envy, while I was stuck with the overpriced fish or something with no flavour.
    Thank you so much for my super, craving ultimate dream recipe! This is the best one yet!

    • Jen says

      Yesssss! You have great taste Sue! I’m thrilled you loved this Hoisin Chicken so much and that it earned your “ultimate dream recipe!”

  8. Emma says

    I’ve made this chicken so many times now. It’s so freaking good!

  9. Mindy says

    O. M. G. This was AMAZING! Thank you so much for the recipe. After five months on lockdown I have been craving Chinese food. This was SO good. I didn’t have the sweet chili paste, so I substituted sriracha (just 1.5 tbsp) and julienned celery and chopped fresh broccoli in place of the red peppers and peas, it still came out good. Hubs said I can make it again. SUCCESS!

    • Jen says

      Thank you for your awesome comment Mindy! I’m so happy this hoisin chicken satisfied your cravings and will be repeat!

  10. Rochelle says

    The sauce is amazing. Super easy to make and something different than the usual. It’s got really great flavor. In a pinch (not ideal but sometimes you’ve gotta work with what you have) I’ve added garlic and ginger paste directly to the sauce if I don’t have fresh garlic/ginger on hand (or feeling particularly lazy). We make a lot of stirfry and this is now in the regular rotation. Thank you!

    • Jen says

      You’re so welcome Rochelle, I’m so pleased it’s on repeat! And I am all about lazy day substitutions!

  11. Manda says

    I was wondering can I make this with pork instead?

  12. Robert Atkinson says

    Lovely flavours, easy to make and to follow the recipe; although it took me a bit longer than the time noted. My wife said it was better than a take out so thanks very much. I would probably make more of the sauce next time as it is delicious and gets soaked up by the chicken and veg.

    • Jen says

      Thanks Robert, I love that you thought it was better than takeout!

  13. Jayne says

    Absolutely fantastic recipe, it will be a weekly staple now, thank you so much!

    • Jen says

      I love hearing that, thanks Jayne!

  14. Molly says

    WOW, this recipe was fabulous. I skipped the breading step and instead just tossed the chicken in cornstarch, fried it up until crispy, then dumped the sauce in and let it cook down for a minute or two before serving. It was better than takeout. Easy, quick, and way healthier than pre-made sauces. Thanks for this great recipe!!

    • Jen says

      Thank you! I’m so glad it was a winner!

  15. Brenna84 says

    Took your recipe and ran with it with what I had! Frozen stir fry veggies, organic chicken bites (pre-breaded), marinaded the chicken w/cumin and ginger (was out 🙁 ), fried the frozen veggies, made the hoisen sauce with powdered Sriracha and a tad extra water, and viola!!! FABULOUS ! Thanks so much for the ideas on using my hoisin + costco size veggies! Def using this one again!

    • Jen says

      Love it! I am so glad that it will be a repeat!

  16. Adriana says

    Hello Jennifer, Hi from the fabulous Gold Coast, Queensland Australia. This evening I made your Hoisin chicken stir fry. I didn’t have time to do the breaded version but made the sauce in a jar. Enough for another couple of gos! I simply used sliced chicken breast. Like you ive always half cooked the chicken and removed it to cook the rest. The sauce ingredients are sensational, just perfect!\I will use your version for ever more. Yum, yum! I admire your courage, I’m a retired nurse. Best wishes. Adriana.

    • Jen says

      I’m so glad that it is a definite keeper! Thank you for your service as a nurse. I am sure you have made a lasting impact on so many lives. Best to you!

  17. Brydie says

    This recipe looks delicious. I’m wondering if it would work to not bread the chicken as my kids are picky about that.

    • Jen says

      It should work just fine without breading it! Hope you and your kids enjoy!