Hoisin Explosion Chicken

Hoisin Explosion Chicken
Photo by www.chow.com


  • "Basic Steamed White Rice":/recipes/27496, for serving
  • 1 (8-ounce) can sliced bamboo shoots, drained and rinsed
  • ½ teaspoon kosher salt
  • 1 medium red, yellow, orange, or green bell pepper, "cored":http://www.chow.com/stories/11524 and cut into ¼-inch-wide strips
  • ½ teaspoon red pepper flakes
  • 1 tablespoon peeled, minced ginger
  • 1 tablespoon minced garlic
  • + 13 more ingredients
    • 1 tablespoon peanut or vegetable oil
    • 1 teaspoon soy sauce
    • 1 tablespoon Shaoxing wine or dry sherry
    • 3 tablespoons hoisin sauce
    • For the stir-fry::
    • 1 tablespoon peanut or vegetable oil
    • ½ teaspoon kosher salt
    • 1 ½ teaspoons cold water
    • 1 ½ teaspoons Shaoxing wine or dry sherry
    • 2 teaspoons cornstarch
    • 1 tablespoon egg white, lightly beaten
    • 12 ounces boneless, skinless chicken breast halves
    • For the chicken::

For the chicken: Cut each chicken breast half in half lengthwise, then cut crosswise into 1/4-inch-thick slices. Place in a medium bowl and add the egg white, cornstarch, Shaoxing wine or sherry, water, and salt and stir until the cornstarch has totally dissolved. Place in the refrigerator un...

View full recipe at Chow


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