Brad's sweet and spicy hoisin chicken stir fry
Brad's sweet and spicy hoisin chicken stir fry

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, brad's sweet and spicy hoisin chicken stir fry. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Brad's sweet and spicy hoisin chicken stir fry is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Brad's sweet and spicy hoisin chicken stir fry is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook brad's sweet and spicy hoisin chicken stir fry using 28 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Brad's sweet and spicy hoisin chicken stir fry:
  1. Take For the chicken
  2. Make ready 2 lbs chicken breast, cubed
  3. Make ready 2 tbs seasoned rice wine vinegar
  4. Prepare 2 tbs mirin
  5. Make ready 1 tsp garlic powder
  6. Get 1/4 cup Cornstarch
  7. Prepare 1/2 cup Flour
  8. Take For the sauce
  9. Take 1 cup beef broth
  10. Prepare 1/2 c lemongrass tea, made in my prawn w/black bean sauce recipe
  11. Take 1/2 cup hoisin sauce
  12. Take 1/2 cup mirin
  13. Prepare 1 tsp red chilie flakes
  14. Get 1/4 cup chopped crystallized ginger
  15. Get 2 tbs dark rice vinegar
  16. Get 1 tsp Sriracha sauce
  17. Prepare For the vegetables
  18. Take 4 LG carrots sliced thin
  19. Get 2 LG broccoli crowns, cut into florets
  20. Take 1 (8 Oz) can sliced water chestnuts
  21. Prepare 1 yellow crooked neck squash, julienne
  22. Get 1 tbs butter
  23. Take White wine
  24. Make ready Other ingredients
  25. Take Lime wedges
  26. Get Prepared white rice
  27. Prepare Toasted sesame seeds
  28. Take Slivered almonds
Steps to make Brad's sweet and spicy hoisin chicken stir fry:
  1. Combine chicken, vinegar, mirin, and garlic powder in a bowl. Stir well. Cover and refrigerate for 4 hrs. Stir every 45 minutes.
  2. Mix the sauce ingredients together. Let sit at least an hour
  3. Mix flour and cornstarch in a LG mixing bowl.
  4. Dredge chicken pieces in the mixture.
  5. 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.
  6. 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.
  7. 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.
  8. Plate rice, serve stir fry over top. Garnish with lime wedge, toasted sesame seeds, slivered almonds, and julienne squash.
  9. Serve immediately. Enjoy.

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