Cal's Hoisin Chicken & Broccoli

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READY IN: 40mins
Recipe by Chef Michael Callah

This is a traditional style Chinese recipe that has a few steps, but I think it is fairly easy to make. Try switching this recipe up by substituting either pork or beef I really enjoy serving this over garlic-fried Soba noodles; however the traditional accompaniment would be white rice. For a lighter meal (though not as flavorful, try baking the chicken on a sheet tray -- just spritz both the chicken and tray with the olive oil from a spray bottle, and bake @ about 350f until golden brown, about 15 minutes.

Ingredients Nutrition

Directions

  1. Cut chicken into bite-size pieces.
  2. Cut off broccoli flowerets,.
  3. peal and julienne carrots and broccoli stalks.
  4. rough chop onion.
  5. crush or flatten garlic and ginger with the flat side of your chef knife.
  6. Combine 3/4 cup corn starch with salt in a mixing bowl.
  7. Add chicken to corn starch mixture, mixing by hand until coated evenly.
  8. In a large frying pan on high heat add olive oil.
  9. Sauté garlic and ginger until golden brown, but not burnt.
  10. Discard garlic and ginger.
  11. Add additional olive oil if necessary.
  12. Fry chicken until golden brown (don't overload your pan).
  13. Remove chicken and drain on paper towels (keep oil in pan).
  14. In a small sauce pan heat chicken stock and Hoisin sauce.
  15. before sauce comes to a boil whisk in a tablespoon of corn starch.
  16. continue heating until sauce thickens. add extra corn starch if you want a thicker sauce.
  17. Sauté vegetables until they are to your liking (I prefer them a bit on the crunchy side).
  18. add sauce to cover and serve.

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