Hoisin Ginger Chicken Stir Fry

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! ��

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!

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.

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!

Savory Hoisin Ginger Chicken Stir Fry smothered in a dynamic sauce that your family will gobble up in minutes! Some of the best fakeout takeout you will ever try!

I hope you have been loving all of the savory soups, slow cooker meals and Thanksgiving recipes around here lately, and although Fall/winter is the time for comfort food, I have been yearning for more multidimensional Asian sauces!

So today I bring you Hoisin Ginger Chicken Stir Fry that is all about the sauce. I adapted it from my Asian BBQ Salmon Recipe which has been a favorite of mine since its inception but because I know most of us don’t eat salmon every day or even at all, I knew I needed to make this sauce in a more accessible form so you can drown your face in its deliciousness on a weekly basis.

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.

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 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!

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 1/4 teaspoon up the sides of your pan with oil and pan fry your chicken. Either way, fast and delicious, just one crispier than the other.

Finally, the delectable sauce takes mere minutes to whip up by whisking together the dynamic rainbow of flavors of hoisin (like Asian BBQ sauce), 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!

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