Heat oil in a large skillet on medium-high heat. Cook chicken 3-4 mins each side until cooked through.
Meanwhile, place sugar, vinegar and 1/4 cup water in small saucepan on low heat. Stir until sugar dissolves. Stir in hoisin sauce and garlic; bring to a boil.
Slice chicken. Top with sauce and sprinkle with onions. Serve with steamed jasmine rice.
ugar, and 2 Tbsp soy sauce in a large bowl and
Cut chicken into 1/2-inch strips and then 1/2-inch squares. Place in bowl with cornstarch and toss.
Pour in sherry, soy and toss.
Heat wok; pour in 1 tablespoon oil and stir-fry peppers, water chestnuts, mushrooms and salt for 2 to 3 minutes.
Remove, set aside and add remaining 3 tablespoons oil and stir-fry chicken.
Add hoisin sauce and stir well with chicken.
Add vegetables back in and cook 1 minute.
Add nuts and stir to heat through.
Serve hot.
lour, salt, and pepper. Add chicken, one piece at a time
inger, and black pepper. Add chicken wings. Remove excess air and
dd ground chicken, water chestnuts, hoisin sauce and cilantro to mushroom mixture, using your
esired.
Prepare (chop) your chicken and vegetables as you wait
If using soft tofu, it is easier
Using a blender, puree the chicken broth, garlic, hoisin sauce, ginger, soy sauce, honey and pepper
Preheat the oven to 375 degrees.
Combine the butter, paprika, and pepper and rub on the chicken. Combine the hoisin sauce and Italian dressing and set aside.
Rig a wire cooling rack on top of a 9x13 pan if you don't have a rack that comes with your roasting pan. Roast until the meat registers 180 degrees, about 1 hr., depending on the chicken. Baste generously with the sauce twice with the hoisin mix twice during the last 20 minutes of roasting.
Let stand 10 minutes before serving.
Cut chicken into bite-size pieces.
Heat oil in a wok over medium/high heat. Add chicken and stir-fry for 2-3 minutes, or until browned and cooked through. Remove from wok and set aside.
Add garlic and chilli to the wok with the frozen broccoli. Stir-fry 4-5 minutes or until broccoli has softened.
Return chicken, add hoisin sauce, toss to coat and heat through. Serve with rice.
b>sauce, sherry and cornstarch. Add the chicken and toss until coated. Let chicken
ver both sides of chicken.
Combine hoisin sauce, soy sauce, honey, sesame oil
Preheat oven to 350\u00b0.
Marinate chicken wings for 15 minutes in a mixture of honey, hoisin sauce, water, salt, pepper, garlic, scallion, and ginger. Place chicken wings on a baking pan line with alum foil and bake for 30 minutes, brushing occasionally with marinade. Turn oven to broil and broil chicken wings five more minutes. Turn wings every two minutes to avoid burning.
To serve, transfer chicken wings to a serving platter and serve hot or at room temperature.
Generously season chicken with 5-spice and chiles.
Place chicken cubes in bowl and sprinkle with cornstarch.
Pour in sherry and soy sauce and toss.
Heat wok and pour in 1 tablespoon oil; heat until hot.
Add green peppers, water chestnuts, mushrooms and salt.
Stir-fry 2 to 3 minutes.
Remove and set aside.
Pour remaining oil in wok.
Heat and add marinated chicken.
Stir-fry 2 to 3 minutes.
Add hoisin sauce, stirring well.
Add vegetables.
Add almonds and stir to heat through.
In large skillet, begin cooking chicken. When about half way cooked, begin cooking rice in a seperate saucecpan according to package directions. Add portobellas and garlic to chicken. Then add green peppers and onion. Once chicken is fully cooked, stir in rice. Stir in hoisin sauce and red pepper flakes. Mix together well and serve.
ith 2 tablespoons hoisin sauce.
Combine chicken with remaining hoisin sauce and stir until
b>chicken pieces, pineapple and juice, soy sauce, sugar, garlic, cornstarch, chicken broth and hoisin sauce