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You could order takeout… or you could make my better-than-takeout hoisin chicken! It has no weird oils, no soggy broccoli. Just crisp, juicy chicken, perfectly sauced with that sweet-savory hoisin magic.
A Reader’s Review
Just made this tonight. Added some Sriracha for some heat. Really good and really easy. Thanks.
Not to Be Dramatic, But… This Recipe Wins
- The secret? Peanut butter in the homemade hoisin sauce. It seriously makes it creamy, clingy, and like I can’t stop eating it kind of good.
- It’s faster than waiting for delivery! This recipe goes from stovetop to table in under 30 minutes! No tipping required, & no mystery ingredients.
- Tender Broccoli: No sad, steamed to death broccoli here. It’s crisp, tender, vibrant, and soaks up the perfect amount of sauce.
Ingredients Needed for Hoisin Chicken
- Cut even pieces: Cut the chicken and veggies into small, uniform pieces to ensure even cooking and give everything room to sear in the skillet.
- Hoisin Sauce: I always recommend making your own hoisin sauce, but store-bought will work in a pinch!
- Want heat? Add a dash of sriracha or chili flakes for a little extra kick.
- Mix in more veggies: Mix in bell peppers, onions, mushrooms, bok choy, or radishes. It’s a great way to clean out the fridge.
- Chicken: You can use either skinless chicken breasts or chicken thighs, just cut the chicken into 1-inch pieces so it cooks quickly and stays juicy.
How to Make Hoisin Chicken
My hoisin chicken recipe comes together with just a few ingredients. It’s perfect for a quick, satisfying Asian inspired dish when you’re craving takeout! Make some fried rice, cream cheese wontons, and egg rolls, and dinner is served!
- Par-Cook Chicken: In a medium-sized skillet, heat olive oil over medium-high heat. Once hot, add the diced chicken, salt, and pepper to taste. Cook the chicken, stirring frequently, until it is evenly seared on the outside; it does not need to be fully cooked at this step. Remove and set aside on a plate.
- Cook Broccoli: Add the broccoli florets and water, cover the pan with a lid, and cook for about 6-8 minutes, stirring every couple of minutes, until the broccoli is tender.
- Combine & Cook: Add the chicken back to the pan, then pour the homemade Hoisin Sauce over everything. Stir to coat the chicken and broccoli in sauce and cook for another 2-3 minutes, until the chicken is cooked through.
- Garnish & Serve: Serve over rice and garnish with sesame seeds and sliced green onions.
Alyssa’s Pro Tip
Hot Pan! Heat your pan and oil on high for at least 5 minutes before adding the other ingredients. A hot pan gives the chicken a golden sear instead of steaming. Stir often to prevent burning and lock in that classic stir-fry flavor.
Storing & Reheating Leftover Hoisin Chicken
Chinese food is arguably one of the best cuisines for leftovers. It always tastes great, if not better, when heated up the next day!
- In the Refrigerator: Store your stir fry in an airtight container. It will keep for up to 4 days.
- Reheating: Stir-fries are best reheated on the stove. Add a bit of oil and then cook until warmed through on low to medium heat. Serve over rice or noodles for a quick and tasty lunch!
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Hoisin Chicken
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken, cut into 1 inch pieces
- salt and pepper
- 2 cups broccoli florets
- ¼ cup water
- 1 cup Hoisin Sauce
- sesame seeds
- sliced green onions
Instructions
- In a medium-sized skillet, heat 1 tablespoon olive oil over medium-high heat. Add the 1 pound boneless skinless chicken, and salt and pepper to taste.
- Cook the chicken, stirring frequently, until it is evenly seared on the outside; it does not need to be fully cooked at this step. Remove and set aside on a plate.
- Add the 2 cups broccoli florets and ¼ cup water, cover the pan with a lid, and cook for about 6-8 minutes, stirring every couple of minutes, until the broccoli is tender.
- Add the chicken back to the pan and pour the 1 cup Hoisin Sauce over everything. Stir to coat the chicken and broccoli in sauce and cook for another 2-3 minutes, until the chicken is cooked through. Serve over rice and garnish with sesame seeds and sliced green onions.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Stir-Fry Recipes To Try
There is nothing better than a simple stir-fry recipe. Korean beef, cashew chicken, and beef and broccoli are some of my favorites! Here are a few more ideas!
If I have store bought hoisin sauce would you recommend adding a bit of peanut butter as you do in your recipe?
If you want to add a little that would be great, but it really depends on what you prefer. I would say add a little and see if you like it.
I was interested in this recipe, however the intro indicates there is a special ingredient, peanut butter. I’ve re-read the recipe several times, and find no reference to peanut butter. I didn’t rate the recipe because I didn’t make it, and didn’t want to lower the overall score…but I did want to point out the discrepancy.
Hi Michael, the homemade hoisin sauce, that is listed, has peanut butter in it. Sorry for the confusion.
I made this last night and thought it turned out great. I added a little water to my pan to cook/steam the broccoli before putting the chicken back in. Very good flavor and even tasted good the next day!
No onion garlic or ginger key to any stir fry
Hi Denis, thank you for your comment. Hoisin sauce has garlic in it, but if you wanted to add ginger or onion to this dish, I am sure that would be delightful!
I’m sorry but this was a disaster. The chicken was dry and not enough sauce to serve over rice.
It was a waste of the chicken breast.
Can you use boneless skinless thighs for this recipe and if yes how many? Tia
Yes, just replace the chicken breasts with thighs. The cooking time may need to be adjusted to be a little longer, depending on the thickness of your chicken thighs. Ensure the chicken’s internal temperature is 165 degrees Fahrenheit before eating the chicken.
Can hoisin sauce be used with beef and pork dishes? If so, please post some recipes for beef and pork.
You can make whatever you want. It’s up to you. Yes hoisen can be used for whatever type of meat you wish. It’s just a sweet and savory sauce. Google hoisen beef or hoisen pork and you will find many recipes.
Hi, do you use chicken breast or thighs for this recipe?
I use boneless, skinless chicken breasts for this recipe.
Just made this tonight. Added some Sriracha for some heat. Really good and really easy. Thanks.