Hoisin sauce is a full flavored, sweet sauce that goes great with chicken, shrimp, or rice noodles. It’s made from garlic, ginger, sugar, salt, soybeans and red chili peppers. I love to use this in stir-fry’s or even to baste chicken, or port skewers with. I also have a delicious recipe for hoisin glazed lamb chops that is out of this world. This recipe is another one of those that you can throw together last minute and much healthier than the fried Chinese takeout food that leaves you feeling sick for the next week.
Hoisin Glazed Chicken with White Rice
2 Boneless-Skinless Chicken Breasts, cut into thin strips
½ Cup Hoisin Sauce
2 Cups Rice
3 Cups Water
1 Teaspoon Salt
Handful Chopped Cilantro
In large sauce pan bring water to a boil, add salt and rice and bring back to a boil, reduce heat to low, cover and cook for 20 minutes. In the meantime, add a small amount of oil to a non stick frying pan and cook chicken until cooked through, about 5-8 minutes, add hoisin sauce and cook until bubbling, reduce heat to low. To serve rice onto plate or bowl and top with chicken, sprinkle with chopped cilantro.
Hoisin Glazed Chicken with White Rice
2 Boneless-Skinless Chicken Breasts, cut into thin strips
½ Cup Hoisin Sauce
2 Cups Rice
3 Cups Water
1 Teaspoon Salt
Handful Chopped Cilantro
In large sauce pan bring water to a boil, add salt and rice and bring back to a boil, reduce heat to low, cover and cook for 20 minutes. In the meantime, add a small amount of oil to a non stick frying pan and cook chicken until cooked through, about 5-8 minutes, add hoisin sauce and cook until bubbling, reduce heat to low. To serve rice onto plate or bowl and top with chicken, sprinkle with chopped cilantro.
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