Spicy and pungent goodness!
Spicy Hoisin Chicken
Sriacha is the new sweetheart of chili sauces. It was used to create this ultra-spicy interpretation of General Tso’s Chicken. Even though this may look like a stomach killer, for me it ended up being more of a stomach godsend! Sriacha, after all, is a fermented hot sauce with colonies of healthy gut bacteria. The added ginger not only gives it a “sweat-trickling” kick, but also jumpstarts the flow of your belly!
Fresh vegetables and quality chicken really make this dish refreshing! If you can’t find bok choy in your market, you can use a mixture of broccoli and celery instead. The green and orange peppers can also be substituted for any other variety, and hoisin sauce can be substituted for your favorite barbecue sauce!
For the chicken
- 5 Thinly Sliced Chicken Breasts
- 2 Bok Choy Stalks, diced
- 1 Broccoli Stalk, florets cut, or 1 Cup Broccoli Florets
- 1 Green Pepper, diced
- 1 Orange Pepper, diced
- 3 Garlic Gloves, minced
- 1 Inches Fresh Ginger, minced
- Sesame Seeds for Garnish
- Cornstarch or Flour for dredging
- 2 Tablespoons (30 ml) Rice Wine or White Vinegar
- 2 Tablespoons (30g) Sriacha or as little/much as you like.
- 2 Tablespoons (30g) Mirin or Honey
- 2 Tablespoons (30g) Toasted Sesame Oil
- 3 Tablespoons (45g) Hoisin Sauce or your favorite Barbecue Sauce
- 2 Tablespoons (30ml) Low Sodium Soy Sauce
- 2 Teaspoons (5g) Cornstarch
- 2 Inches Fresh Ginger, minced
- 3 Garlic Cloves, minced
- 5 Tablespoons (50ml) Water
For the Chicken and Vegetables
Season the chicken breasts with salt and pepper and dredge the breasts with cornstarch or flour and shake off the excess.
Heat a large skillet with 2 TBSP of vegetable oil and add the garlic and ginger. Simmer them on low until fragrant and translucent.
Add the chicken breasts and sear on each side. When done, set the chicken breasts aside in a warm spot.
In the same skillet, add the peppers and sear them. As they begin to brighten and brown at the edges, add the bok choy and broccoli florets and cook until bright green. Turn the heat on low so as not to overcook. Set the vegetables aside.
For the Sauce
Heat 2 TBSP of vegetable oil and sauté garlic and ginger until translucent. Add all the other sauce ingredients and cook until sauce thickens.
When the sauce has thickened, add it to the large skillet with the vegetables. Shred the chicken breasts and add them to the skillet as well.
Fully coat the vegetables and chicken with the sauce.
To finish, serve with rice and top with sesame seeds. We used bamboo rice!
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