Szechuan Chicken with Hoisin Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large chicken breasts
- 6 spring onion (s)
- 3 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice wine, Chinese (sherry also works)
- 1 teaspoon salt
- 1 piece (s) ginger root, fresh, approx. 3 cm or to taste
- 5 cloves garlic, (more depending on your taste)
- 5 tablespoon oil, (peanut oil or other highly heatable)
- 3 tablespoon sauce, (hoisin sauce)
- 1 tablespoon water
Print Recipe
Pin Recipe Instructions
- Peel the breast meat, cut into 2 to 2.5 cm cubes and place in a bowl.
- Wash the spring onions, cut into pieces approx. 1 cm long and add to the meat. Add the soy sauce, sesame oil, rice wine and salt. Mix well and let steep for at least 15 minutes.
- Peel the ginger and garlic and cut into small cubes. The amount of these two ingredients depends on personal taste, but both should be used well for proper Szechuan cuisine!
- Heat a wok and then add the oil and let it get really hot. Then add the ginger and garlic and heat for 10 seconds - always stirring. Add the hoisin sauce and stir for another 30 seconds (otherwise it will stick very easily and burn!).
- Mix the water well with the meat mixture and add to the wok, stir well, and then cook for about 5 minutes. Shake or stir occasionally.
- Serve with sticky rice.
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