Hoisin Chicken
Hoisin chicken is a delectable dish that combines sweet and savory flavors for a taste sensation like no other. Juicy, marinated chicken breasts glazed in rich hoisin sauce create a meal that dazzles both the palate and the eye. Perfect for weeknight dinners or special gatherings, this easy recipe will impress your family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- ½ cup hoisin sauce
- ¼ cup low-sodium soy sauce
- 1 inch fresh ginger, grated
- 2 green onions, thinly sliced (for garnish)
- 1 tsp sesame oil
- 1 tbsp cornstarch
Instructions
- 1. Marinate the Chicken: In a large bowl, combine hoisin sauce, soy sauce, minced garlic, ginger, and sesame oil. Add chicken breasts, ensuring they are well coated. Let marinate for at least 30 minutes.
- 2. Sear the Chicken: Heat a nonstick skillet over medium-high heat with a splash of oil. Add marinated chicken breasts without overcrowding and cook until golden brown on both sides (about 5 minutes per side).
- 3. Create the Sauce: Remove chicken from skillet and set aside. Pour any remaining marinade into the pan, scraping up brown bits. Simmer until slightly thickened.
- 4. Add Back Chicken: Return seared chicken to the skillet, spooning sauce over them. Cook together for another 5 minutes until heated through.
- 5. Garnish & Serve: Plate with sliced green onions on top and serve hot with rice or noodles.
Nutrition
- Serving Size: 1 chicken breast (170g)
- Calories: 290
- Sugar: 10g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 100mg
Keywords: - For added flavor, marinate the chicken overnight. - Try using chicken thighs instead of breasts for more juiciness. - Feel free to add colorful veggies like bell peppers or snap peas for extra crunch.