Best 5 Stir Fried Chinese Broccoli And Chicken With Hoisin Recipes

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Are you craving a flavorful and vibrant Asian dish that is easy to make yet packed with deliciousness? Look no further than the classic stir-fried Chinese broccoli and chicken with hoisin sauce. This culinary delight will tantalize your taste buds with its perfect balance of savory, sweet, and umami flavors. Get ready to embark on a culinary journey as we delve into the secrets of creating this irresistible dish, turning your kitchen into a symphony of flavors and aromas.

Here are our top 5 tried and tested recipes!

STIR-FRIED CHINESE BROCCOLI AND CHICKEN WITH HOISIN



Stir-Fried Chinese Broccoli and Chicken With Hoisin image

The extra step to "velvet" the chicken is worth it for such tender, succulent chicken. I always look for sustainably raised chicken.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h

Yield 3 main-dish servings

Number Of Ingredients 14

12 ounces boneless, skinless chicken breast, cut across the grain in 1/4-inch-thick slices
1 tablespoon egg white, lightly beaten
2 teaspoons cornstarch
1 1/2 teaspoons plus 1 tablespoon rice wine or dry sherry
Salt to taste
2 tablespoons hoisin sauce
1 teaspoon low-sodium soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
1 bunch Chinese broccoli (about 1 pound), ends trimmed
1 tablespoon minced ginger
2 fat garlic cloves, minced
1/2 teaspoon red pepper flakes
8 shiitake mushrooms, stems removed, sliced thin
Rice, whole grains or noodles for serving

Steps:

  • In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch, add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes
  • Bring 2 quarts of water to a rolling boil in a large saucepan and add the Chinese broccoli. Boil 2 minutes, until it is just crisp-tender, and transfer it to a bowl of cold water. Do not drain the water from the pot. Drain the broccoli and dry on paper towels. Cut into 2-inch lengths
  • Combine the remaining rice wine, the hoisin sauce and the soy sauce in a small bowl and set near your wok
  • Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the mushrooms, chicken, broccoli, hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles

Nutrition Facts : @context http, Calories 328, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 794 milligrams, Sugar 7 grams, TransFat 0 grams

HOISIN CHICKEN AND BROCCOLI STIR-FRY



Hoisin Chicken and Broccoli Stir-Fry image

From Cooking Light. Per 1 cup serving: 246 calories, 6 g fat, 28.7 g protein, 17.3 g carb,d 4.6 g fiber, 66 mg cholesterol

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1/3 cup fat free chicken broth
3 tablespoons hoisin sauce
2 tablespoons dry sherry
2 tablespoons orange juice
1 teaspoon cornstarch
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1/2 teaspoon sesame oil
1 lb chicken breast tenders
3 cups broccoli florets
1 (8 ounce) can water chestnuts, drained

Steps:

  • Add oil to a large nonstick skillet coated with cooking spray over medium-high heat; let oil get hot.
  • In a bowl, mix together the broth and next 7 ingredients; set aside.
  • Add chicken to skillet; stir/saute 2 minutes.
  • Add in broccoli; stir/saute 5 minutes.
  • Add in water chestnuts; stir/saute 2 minutes.
  • Add in broth mixture; cook 1 1/2 minutes or until sauce is slightly thick, stirring constantly; season to taste w/ salt and pepper.

Nutrition Facts : Calories 276.4, Fat 7.6, SaturatedFat 1.3, Cholesterol 73, Sodium 425.9, Carbohydrate 23.9, Fiber 2.1, Sugar 6.7, Protein 27.1

BROCCOLI IN HOISIN SAUCE



Broccoli in Hoisin Sauce image

This unbelievable Asian side dish will impress even confirmed broccoli haters! Twinkle30 - Tasteofhome.com Community

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 package (16 ounces) frozen broccoli florets, thawed
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon canola oil
2 tablespoons water
4-1/2 teaspoons hoisin sauce
1/4 teaspoon salt

Steps:

  • In a large skillet or wok, stir-fry the broccoli, garlic and ginger in oil for 2-3 minutes or until broccoli is crisp-tender. Add the water, hoisin sauce and salt. Cook and stir until sauce is thickened.

Nutrition Facts : Calories 61 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

BROCCOLI AND CHICKEN STIR-FRY



Broccoli and Chicken Stir-Fry image

Made up. Serve with rice.

Provided by Jeri

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 3

Number Of Ingredients 10

⅔ cup soy sauce
¼ cup brown sugar
½ teaspoon ground ginger
1 pinch red pepper flakes, or to taste
2 tablespoons water
2 tablespoons cornstarch
2 teaspoons vegetable oil, or to taste
3 skinless, boneless chicken breast halves, cut into chunks
1 onion, sliced
3 cups broccoli florets

Steps:

  • Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
  • Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
  • Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 40.7 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 3307.3 mg, Sugar 23.5 g

CHICKEN AND BROCCOLI STIR-FRY



Chicken and Broccoli Stir-Fry image

Make and share this Chicken and Broccoli Stir-Fry recipe from Food.com.

Provided by KittyKitty

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup soy sauce
1/4 cup dry sherry
2 tablespoons rice wine vinegar
2 tablespoons hoisin sauce
1 tablespoon brown sugar
1/2 cup chopped green onion
4 boneless skinless chicken breast halves
2 tablespoons vegetable oil
3 cups broccoli florets
1 cup sliced fresh mushrooms
1 tablespoon cornstarch
1/4 cup water
fried Chinese noodles or hot cooked rice

Steps:

  • Combine first 6 ingredients in a medium bowl, stirring well; set aside. Cut chicken into 2-inch strips; add chicken to marinade, toss to coat.
  • Refrigerate in tightly covered container 8-24 hours.
  • Pour oil around top of a preheated wok or skillet, coating sides; heat on medium-high for 1 minute. Remove chicken from marinade. Place marinade in a small saucepan; bring to a boil, and cook 5 minutes. Set aside.
  • Add chicken to wok; stir fry 2-3 minutes. Remove chicken, and set aside. Add broccoli to wok, and stir fry 2 minutes. Add mushrooms; stir-fry 2 minutes or until crisp-tender. return chicken to wok; add marinade, stirring well. Combine cornstarch and water; add to wok. Cook stirring constantly, until thickened. Serve chicken mixture over fried Chinese noodles or hot rice.

Nutrition Facts : Calories 323.9, Fat 8.8, SaturatedFat 1.4, Cholesterol 68.7, Sodium 1234.2, Carbohydrate 16, Fiber 0.9, Sugar 7, Protein 31.8

Tips:

  • Choose the right Chinese broccoli: Look for broccoli with tight florets and thick, sturdy stems. Avoid broccoli with yellow or wilted leaves.
  • Blanch the Chinese broccoli: Blanching helps to preserve the broccoli's vibrant green color and crisp texture. To blanch the broccoli, bring a large pot of salted water to a boil. Add the broccoli and cook for 1-2 minutes, or until the broccoli is bright green and tender. Immediately remove the broccoli from the boiling water and plunge it into a bowl of ice water to stop the cooking process.
  • Use a well-seasoned wok: A well-seasoned wok will help to prevent the food from sticking. To season a wok, heat it over high heat until it is smoking. Add a tablespoon of oil and swirl it around the wok to coat the surface. Let the wok cool completely before using it.
  • Stir-fry the chicken and broccoli in batches: If you overcrowd the wok, the food will not cook evenly. Stir-fry the chicken and broccoli in batches, working in small groups so that the food can cook quickly and evenly.
  • Use a high-quality hoisin sauce: Hoisin sauce is a key ingredient in this dish. Choose a hoisin sauce that is thick and flavorful. You can find hoisin sauce in the Asian section of most grocery stores.

Conclusion:

Stir-fried Chinese broccoli and chicken with hoisin sauce is a quick and easy dish that is packed with flavor. This dish is perfect for a weeknight meal or a casual dinner party. The combination of tender chicken, crisp broccoli, and flavorful hoisin sauce is sure to please everyone at the table.

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