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

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, brad's sweet and spicy hoisin chicken stir fry. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Brad's sweet and spicy hoisin chicken stir fry is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Brad's sweet and spicy hoisin chicken stir fry is something that I have loved my entire life.

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

The ingredients needed to make Brad's sweet and spicy hoisin chicken stir fry:
  1. Prepare For the chicken
  2. Prepare chicken breast, cubed
  3. Make ready seasoned rice wine vinegar
  4. Get mirin
  5. Prepare garlic powder
  6. Make ready Cornstarch
  7. Prepare Flour
  8. Prepare For the sauce
  9. Prepare beef broth
  10. Make ready lemongrass tea, made in my prawn w/black bean sauce recipe
  11. Make ready hoisin sauce
  12. Make ready mirin
  13. Prepare red chilie flakes
  14. Get chopped crystallized ginger
  15. Prepare dark rice vinegar
  16. Prepare Sriracha sauce
  17. Prepare For the vegetables
  18. Prepare LG carrots sliced thin
  19. Get LG broccoli crowns, cut into florets
  20. Make ready can sliced water chestnuts
  21. Get yellow crooked neck squash, julienne
  22. Take butter
  23. Prepare White wine
  24. Prepare Other ingredients
  25. Make ready Lime wedges
  26. Prepare Prepared white rice
  27. Take Toasted sesame seeds
  28. Make ready 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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