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

Before you jump to Brad's sweet and spicy hoisin chicken stir fry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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We hope you got benefit from reading it, now let’s go back to brad's sweet and spicy hoisin chicken stir fry recipe. You can cook brad's sweet and spicy hoisin chicken stir fry using 28 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Brad's sweet and spicy hoisin chicken stir fry:
  1. Get For the chicken
  2. Prepare 2 lbs chicken breast, cubed
  3. Use 2 tbs seasoned rice wine vinegar
  4. Get 2 tbs mirin
  5. Provide 1 tsp garlic powder
  6. Prepare 1/4 cup Cornstarch
  7. Take 1/2 cup Flour
  8. You need For the sauce
  9. You need 1 cup beef broth
  10. Prepare 1/2 c lemongrass tea, made in my prawn w/black bean sauce recipe
  11. Provide 1/2 cup hoisin sauce
  12. Provide 1/2 cup mirin
  13. Get 1 tsp red chilie flakes
  14. Provide 1/4 cup chopped crystallized ginger
  15. Prepare 2 tbs dark rice vinegar
  16. Prepare 1 tsp Sriracha sauce
  17. You need For the vegetables
  18. Take 4 LG carrots sliced thin
  19. Prepare 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. Prepare 1 tbs butter
  23. Provide White wine
  24. You need Other ingredients
  25. Get Lime wedges
  26. Get Prepared white rice
  27. Get Toasted sesame seeds
  28. Get 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.

Combine chicken, vinegar, mirin, and garlic powder in a bowl. Stir in the snow peas and sprinkle in some red chile flakes. Reduce the heat to medium low and stir in the hoisin sauce and water. Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear. Add the vegetables, sauce of choice and nuts, soy sauce and/or sugar if using.

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