A great combination of hearty, crispy vegetables and chicken breast pieces cooked in a savory and tangy sauce with a slight kick of peppers that goes great with a warm bowl of rice, making an irresistible chicken stir-fry meal.
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Busy Night Meal Helper!
This is the perfect stir-fry dish for those busy nights. I will probably mention this a million times on my blog, but buy yourself a good rice cooker! Make this quick stir-fry and serve it with rice, which will be done simultaneously.
You just add the rice, water, and salt. Close the lid, push some buttons, and you have nothing else to worry about but stir-frying the chicken and vegetables in the sauce. So it's almost like a one-pot meal, but technically not.
To Wok or Not to Wok
While editing this recipe video, I realized I could have made this dish in my wok. The beauty of this recipe, though, is its versatility; you can cook it in any frying pan you have on hand.
Woks do require some care, depending on the type you have. They can be heavy, often need to be used over open flames, and should be seasoned and washed by hand immediately to prevent rusting.
This dish was a quick meal for two, but I highly recommend trying it in a wok to enhance the flavors. A wok also speeds up the cooking process thanks to its large surface area and the use of high heat with just a little oil.
Wok Cooking: Maybe one day I'll remake this dish using my wok so you can see how it's done. However you choose to cook it, this dish will turn out amazing! Want to learn more about Wok cooking? Check out my article on 15 Things to Know on How to Use a Wok.
Hoisin Sauce
When I think of Hoisin sauce, Vietnamese Pho, and Chinese pork spare ribs immediately come to mind. Hoisin sauce is a thick, dark, and slightly salty condiment made from fermented soybeans, sugar, vinegar, garlic, sesame oil, and various spices, often including chili peppers, giving it a sweet, savory, and tangy flavor.
Its thickness makes it perfect for stir-frying and ideal for dishes that complement the warm, aromatic notes of five-spice powder, which includes cinnamon, star anise, cloves, fennel, and either white or Sichuan pepper. The choice of pepper adds a sharp, tingling sensation; white pepper is milder.
Some recipes even include ginger, adjusting the flavor based on the dish. This is why Hoisin sauce pairs so well with Pho: the broth is traditionally made with a fragrant blend of cinnamon, star anise, ginger, cloves, coriander, fennel, and cardamom-a truly aromatic combination!
Restaurant Days: Crispy Duck!
A blend that would go so deliciously with duck. I also remember back in my restaurant days, using a similar combination to make a crispy duck salad. The duck is cooked in fat, aka duck confit, and then sealed in a vacuum bag for a couple of days.
Next, it was deep-fried and then finely shredded. Then I think you'd make a mixed green salad with cilantro, julienne carrots, etc. However, I don't remember the rest of the greens. But the duck was unforgettable; crispy and succulent duck threads intertwined with a hint of cinnamon were delicious!
Cantonese and American-Chinese Cuisine
Hoisin sauce, a staple in Cantonese cuisine from southeastern China, plays a key role in Chinese cooking. It's one of the main ingredients in making char siu-those red-tinted, sweet, sticky barbecue spare ribs you might have ordered from your local Chinese takeout.
If you've enjoyed American-Chinese takeout, you've likely tasted Cantonese-influenced dishes featuring hoisin, sweet-and-sour, and oyster sauces. These flavors became popular in the U.S. in the 1950s, when Cantonese immigrants settled on the East and West Coasts. They adapted their traditional recipes to suit American palates, using local ingredients that weren't readily available in their homeland.
Looking for authentic Chinese cuisine? Check out Omnivores CookBook and Greedy Girl Gourmet.
From China to Vietnam
But how did hoisin sauce find its way into a Vietnamese dish like pho? Vietnam shares a border with southern China and is close to Laos, Thailand, and Cambodia, so there's a natural culinary exchange in the region.
If you're not familiar, pho is a clear broth rice noodle soup typically served with thinly sliced meats or meatballs, along with mung bean sprouts, lime wedges, fresh peppers, sriracha, hoisin sauce, cilantro, basil, and mint leaves.
Some believe that pho originated in Hanoi, Vietnam, in the early 1900s, influenced by Chinese sellers who introduced the dish to Vietnamese laborers. These laborers eventually brought the dish back across the border, where it evolved into the beloved pho we know today. But I digress; let's get into this recipe!!
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Ingredients with Steps
To make the dish, first prepare the sauce by whisking together cornstarch, hoisin sauce, Chinese black vinegar, low-sodium chicken broth, crushed red pepper chili flakes, and sesame seeds in a small bowl and set aside. Next, dredge the boneless skinless chicken breast by seasoning flour with salt and pepper, coating the chicken strips, and shaking off the excess.
Heat avocado oil in a saute pan or wok to just below medium-high heat at 350 degrees Fahrenheit. Fry the chicken until golden brown and then set aside. Stir-fry the in order: onions, bell peppers, green beans, and mushrooms in batches until lightly browned, then set them aside with the chicken.
In the same pan, stir-fry garlic, ginger, and scallions briefly before adding the hoisin sauce mixture. Finally, return the chicken and vegetables to the pan, combine well, simmer for a minute, and serve with medium-grain white rice.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.
- Cornstarch - Used as a thickening agent in sauces.
- Hoisin Sauce - A thick, fragrant sauce used in Chinese cuisine, made from soybeans, garlic, vinegar, sugar, and various spices, known for its sweet and savory flavor.
- Chinese Black Vinegar - A dark, complex vinegar from China made from glutinous rice and aged, providing a rich, smoky, tangy flavor often used in dipping sauces and stir-fries.
- Sesame Seeds - Used as a garnish, they provide a nutty texture and crunch.
- Dredge - The chicken was lightly coated with flour and fried in shallow oil to create a crispy outer layer.
- Avocado Oil - A type of oil extracted from the flesh of avocados, known for its high smoke point, which makes it ideal for stir-frying.
- Sauté Pan - A shallow pan with high straight sides used as a substitute for the wok.
- Wok - A deep, round-bottomed cooking pan ideal for stir-frying, as it cooks food quickly at high temperatures; learn more about wok cooking.
- Stir-Fry - A cooking technique in which ingredients are quickly fried in a small amount of hot oil in batches, stirred constantly, typically in a wok.
- Mushrooms - Use a variety of one of these mushrooms or a combination: cremini, shitake, shimeji, or oyster mushrooms.
- Scallions - Also known as green onions.
- Medium-Grain White Rice - A type of rice that is plump and slightly sticky when cooked, commonly used in dishes that require a tender but cohesive texture.
- Ginger - For this recipe, I used ginger paste found at a local Asian market (From Chinese to Indian), but you can also use a Microplane to grate the ginger or chop it finely by hand with a sharp knife.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Cut the green beans in half for uniform mouth-bite pieces. Get the 7-Inch Paudin Santoku Knife.
The bell pepper is cut to the same size as the green beans for uniform cooking. Get Wooden Cutting Boards. Plus, learn about prepping sweet peppers.
Half-thawed chicken breast is way easier to slice. Learn more about prepping chicken. Get Color-Coded Cutting Mats.
Substitutions
Dairy Free
- Yay! This recipe is dairy-free.
Gluten-Free
*The links below in this Gluten-Free section are external links to Amazon.
- All-Purpose Flour - Substitute with gluten-free all-purpose flour such as sorghum, rice flour, or cornstarch.
- Soy Sauce - Traditional soy sauce is made with wheat, so double-checking is always best. Try using gluten-free soy sauce. Or use shoyu, liquid aminos, coconut aminos, or tamari.
- Hoisin Sauce - Because hoisin sauce contains soy sauce, it's best to look for a gluten-free version.
Vegetarian
- Skinless Boneless Chicken Breast - Substitute the boneless skinless chicken breast with firm tofu or tempeh, which can be pan-fried until golden brown.
- Low-Sodium Chicken Broth - Use vegetable broth instead of chicken broth in the sauce to maintain a rich flavor.
Convenience
- Avocado Oil - Substitute with a neutral-tasting, high-smoke-point oil like vegetable oil, canola oil, or olive oil.
- Chinese Black Vinegar - Try white or brown rice wine vinegar. However, Chinese black vinegar has a more full-bodied flavor, according to The Woks of Life: Chinese Black Vinegar Post. Or use balsamic vinegar or a combination of regular vinegar and a touch of molasses for a similar depth of flavor.
- Low-Sodium Chicken Broth - Replace with vegetable broth or water with a bit of soy sauce for a savory base.
- Sesame Seeds - Substitute with crushed peanuts or sunflower seeds, or leave them out if unavailable.
- Ginger (Paste/Grated) - Use ground ginger (about ¼ teaspoon per tablespoon of fresh ginger) or ginger paste.
- Scallions - Substitute with chopped white or yellow onions or leeks.
- Medium-Grain White Rice - For this Chinese-inspired recipe, I usually serve it with medium-grain white rice or brown rice; read more about it in my article on Rice Cooking. However, if you do not have this, you can try regular long-grain white or brown rice or sushi rice.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
Vegetarian - Make this dish vegetarian by using battered fried oyster mushrooms!
Equipment List
Here's what you'll need to make this recipe with ease:
- Wok - Used for quickly stir-frying rice on high heat. In addition, learn more about wok cooking here.
- Rice Cooker - An option for cooking rice. To develop this recipe,
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: The BIELMEIER 12.5" Carbon Steel Wok is hands down my favorite wok to cook with. The size is perfect, not too big, not too small, and the flat bottom makes it super easy to use on any stovetop, especially for stir-fries and high-heat cooking. I was also impressed by the thoughtful design and the sleek packaging, which honestly makes it a great gift for anyone who loves to cook. What really stood out was the thorough set of instructions included on how to season and care for the wok, perfect for novice wok users who might feel intimidated. It’s a beautiful, functional piece that’s earned its permanent spot in my kitchen. Read my article on how to use a wok here.
My Review: I absolutely love my Zojirushi NS-LGC05XB Micom Rice Cooker & Warmer. It’s hands down one of my favorite kitchen appliances. What really sold me is how precise it is; every batch of rice or quinoa comes out perfectly fluffy and evenly cooked, no guesswork needed. I also appreciate the variety of settings it offers, whether I’m making brown rice, multigrain rice, white rice, sushi rice, or even quick-cooking something simple, it handles it effortlessly. And let’s not forget the charming little songs it plays when it starts and finishes such a fun, quirky touch that always makes me smile while cooking.
Storage Instructions
- Refrigerator - To store in the fridge, place the rice and chicken mixture in separate 2-inch shallow pans to cool down quickly. Then, store in an air-tight container. The rice and chicken will last for up to four days.
- Freezer - Follow the refrigeration process mentioned above. Then, you can place it in the freezer in a labeled, airtight container.
Airtight Food Containers: I interchange glass food storage containers with plastic clip-on lids. I always suggest glass storage containers because they can be microwaved, hold food without staining, and keep food at a more stable temperature, keeping it fresher and longer. I recommend checking out these airtight food containers on Amazon.
5 Cooking Tips
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary. Learn about prepping sweet peppers.
- Cook the Rice First! - Whatever meal you make, I always suggest starting the rice first before prepping ingredients for the protein or the sides that will be eaten with the rice.
- Prep Vegetables Before the Chicken - This helps prevent cross-contamination. It is also easier to clean up. When you prep the chicken last, you can clean and sanitize your tools, cutting board, and sink all at once when cleaning up your kitchen. I also use color-coded cutting boards to prevent cross-contamination.
- Use Avocado Oil when Frying - It has a high smoke point; it will withstand high temperatures before smoking.
- Evenly Sliced Red Bell Peppers - Slice off the top and bottom. Then, cut the pepper in half. You can also pull all the pith and seeds out or use your knife to cut them away. At this point, you will have a flat, sided pepper to cut into uniform pieces. In addition, to prevent waste, you can cut the top and bottom into four sections to cook evenly with the other large slices, as pictured.
- Cut When Half-Thawed - They are much easier to slice into even pieces. You can achieve this by letting a frozen chicken breast thaw in your refrigerator the night before. Even pieces are also essential to ensure equal cooking time and portion control.
Frequently Asked Questions
There are several ways to test this; you can use the wooden spoon hack by placing it in the oil; if it doesn't bubble in the oil, it is not ready. Another way is to place a piece of bread into the oil; If it browns quickly, it is ready.
Sorghum flour is a gluten-free, low GI (Glycemic Index) food option that is high in protein. You can use all-purpose flour if you do not wish to use sorghum flour. In the video, the flour I used was sorghum.
More Asian Recipes
Looking for other Asian-inspired recipes like this? Try these:
- Fresh Cranberry Ginger Chutney | Quick and Easy
- Celebrate AAPI Heritage Month with These Top Asian-Inspired Recipes
- Quick Spicy Potstickers | Chili Momo Tibetan Style
- How to Make Multigrain Rice | Purple Rice Recipe
More Poultry Recipes
Looking for other poultry recipes like this? Try these:
- Pan-Roasted Chicken and Andouille Sausage Gumbo
- Spatchcock Turkey Backbone Gravy (Mirepoix & Haitian Spices)
- Haitian Style Spatchcock Turkey (Seasoned with Epis)
- Fresh Berry Apple Pecan Chicken Salad with Goat Cheese
📖 Recipe
Chicken Stir-Fry with Mushrooms, Peppers, and Green Beans in Hoisin Sauce
Ingredients
Cooked Rice
- 1 cup medium grain white rice
Hoisin Sauce
- 1 tablespoon cornstarch
- 2 tablespoons hoisin sauce
- 1 tablespoon Chinese black vinegar
- 1 cup low-sodium chicken broth
- ¼ teaspoon red pepper chili flakes
- 1 tablespoon sesame seeds
Chicken
- ¼ cup sorghum flour or all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 ounces of boneless skinless chicken breast sliced ½-inch thick
- ¼ cup vegetable oil
Vegetables
- 1 tablespoon avocado oil
- 1 cup onions sliced thick
- 1 cup red bell peppers sliced thick
- 1 cup green beans halved
- 1 ½ cups mushrooms quartered
- 4 garlic cloves minced or garlic pressed
- 1 tablespoon ginger minced or paste
- ½ cup scallions cut into thirds
Equipment
- Wok or saute pan
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make the Sauce: In a small mixing bowl or measuring cup, combine and whisk the cornstarch, hoisin sauce, black vinegar, chicken broth, chili flakes, and sesame seeds and set aside.
- Dredge the Chicken: Place the flour in a medium mixing bowl. Then season and mix the flour with salt and pepper. Place all the chicken pieces in the flour, coating them and shaking off the excess flour, then lay them on a tray or sheet pan.
- Fry the Chicken: Heat the oil in a medium saute pan or wok on medium-high heat. When the oil reaches 350 degrees Fahrenheit, directly put the chicken into the oil, spacing each piece out by ½ an inch. Pan-fry the chicken pieces on each side for about 2 minutes or until golden brown with tongs.
- Then, set the fried chicken pieces aside on a sheet pan. Remove and skim any leftover chicken debris as much as possible; have only one tablespoon of oil remaining. If the oil looks too dirty, discard it.
- Stir Fry the Vegetables: Add fresh oil (if necessary) and heat up on medium-high heat. Then add and stir-fry the onion for 2 to 3 minutes until lightly golden brown; remove and set aside in the same holding tray as the chicken. Repeat this process for the bell peppers, green beans, and mushrooms separately for 2 minutes and place them in the same holding tray.
- Cook the Sauce: Stirfry the garlic, ginger, and scallions for 1 minute, stirring occasionally. Then add the hoisin sauce mixture to the pan and combine well.
- Complete the Stir-Fry: Add back the chicken and vegetables, combine well, and bring to a simmer. Simmer for 1 minute.
- Serve: Plate up with a side of rice.
Video
Notes
- Compared to the video and the recipe, I switched when to add the mushrooms; since mushrooms tend to absorb oil quickly, it was better to have them added at the end, since they will still brown with little oil used. And this reduced the need to keep adding oil to the other vegetables, resulting in less oil consumption!
Nutrition
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