Tuesday, April 14, 2009

Hoisin sauce...

Since I had to go out of my way to purchase a bottle of hoisin sauce for the previous recipe, I thought I would look for a side dish that also used hoisin sauce too...

Funny the things you can find online when you are doing a simple search ;) but luckily I came across this Chicken and Hoisin Fried Rice and I was so happy with the end result. The only change I made to the recipe was to eliminate the chicken and made the rice earlier in the day in the rice cooker.

Chicken and Hoisin Fried Rice


1 cup long-grain rice
1 Tbsp vegetable oil
2 skinless boneless chicken breasts
1 cup diced red bell pepper
1/3 cup chicken stock
1 cup diced snow peas
3 Tbsp low-sodium soy sauce
1 1/2 tsp minced fresh garlic
3 Tbsp hoisin sauce
1 tsp minced fresh ginger
2/3 cup chopped carrots
2 green onions, chopped


1.Bring 1 1/4 cups of water to a boil in a saucepan. Stir in the rice. Cover, reduce the heat to low and cook for 12 minutes. Remove from the heat. Let stand, covered, for 10 minutes. Transfer to a bowl. Cool.

2.While the rice is cooking, preheat the barbecue or a non-stick grill pan to medium-high and spray with cooking oil. Cook the chicken for 6 minutes per side, or until cooked through and no longer pink in the center. Dice and set aside.

3.Whisk the stock, soy sauce and hoisin sauce in a small bowl. Set aside.

4.Cook the carrots in a pot of boiling water until tender-crisp, about 4 minutes. Drain.

5.Spray a non-stick wok or large skillet with cooking oil, add the vegetable oil and place over high heat. Add the red peppers, snow peas, garlic, ginger and carrots; cook for 2 minutes, stirring constantly. Add the cooled rice and cook, stirring, for 2 minutes longer. Stir in the stock mixture and the chicken. Cook for 1 minute longer, until heated through.

6.Serve immediately, garnished with green onions.


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