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We hope you got insight from reading it, now let’s go back to brad's sweet and spicy hoisin chicken stir fry recipe. To make brad's sweet and spicy hoisin chicken stir fry you only need 28 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Brad's sweet and spicy hoisin chicken stir fry:
- You need For the chicken
- Take 2 lbs chicken breast, cubed
- Use 2 tbs seasoned rice wine vinegar
- Use 2 tbs mirin
- Prepare 1 tsp garlic powder
- Use 1/4 cup Cornstarch
- Prepare 1/2 cup Flour
- Take For the sauce
- Use 1 cup beef broth
- Use 1/2 c lemongrass tea, made in my prawn w/black bean sauce recipe
- You need 1/2 cup hoisin sauce
- Take 1/2 cup mirin
- You need 1 tsp red chilie flakes
- Take 1/4 cup chopped crystallized ginger
- Provide 2 tbs dark rice vinegar
- Prepare 1 tsp Sriracha sauce
- Take For the vegetables
- Take 4 LG carrots sliced thin
- Use 2 LG broccoli crowns, cut into florets
- Take 1 (8 Oz) can sliced water chestnuts
- Use 1 yellow crooked neck squash, julienne
- Provide 1 tbs butter
- Get White wine
- Use Other ingredients
- Get Lime wedges
- You need Prepared white rice
- You need Toasted sesame seeds
- You need Slivered almonds
Instructions 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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