clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Hoisin Chicken Stir Fry 2

Hoisin Chicken Stir Fry

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Chinese


  • 500g chicken breasts, sliced
  • 1 large carrot, sliced
  • 100g green beans, sliced
  • 1 bunch bok choy, trimmed
  • 1 yellow capsicum, sliced
  • 2 stalks spring onions, sliced
  • 1/3 cup hoisin sauce
  • 1/2 cup chicken stock
  • 4 cloves garlic, minced
  • 1/2 thumb sized ginger, cut into matchstick sizes
  • 1 red onion, sliced
  • 2 tsp cornstarch
  • 1 tbsp Chinese cooking wine
  • 1/2 tsp baking soda
  • white pepper
  • salt
  • peanut oil


  1. In a bowl combine cornstarch, Chinese cooking wine and baking soda. Add chicken mix well to coat evenly with the mixture, set aside for 15 minutes.
  2. Prepare a wok, place on high heat then add peanut oil. Heat oil and once it hits its smoking point add chicken in small batches and stir fry in very high heat for 3 minutes or until cooked. Note do not overcook so they won’t become rubbery. Remove chicken from wok then set aside.
  3. Using the same wok add oil if needed then sauté garlic and ginger.
  4. Add the red onion, carrots, beans, bok choy and capsicums, then stir-fry for 2 minutes.
  5. Add the chicken together with the hoisin sauce and chicken stock, still in high heat bring to a rapid boil until sauce thicken, this will take 2 to 3 more minutes. Season with salt and white pepper.
  6. Serve hot with freshly cooked rice.