One-Dish Chicken and Rice Stir-Fry
Hoisin sauce adds a sweet-and-spicy flavor to this simple chicken and rice stir-fry that is a great cold-weather dish.
Serves: 3Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy
- 1⁄4 lb. boneless, skinless chicken breast, cut in thin strips
- 1 1⁄2 Tbsp. light soy sauce
- 2 tsp. plus 2 Tbsp. Chinese rice wine, divided
- 1⁄4 tsp. black ground pepper
- 4 Tbsp. Hoisin sauce
- 4 Tbsp. chicken broth
- 4 Tbsp. dark soy sauce
- 1 tsp. granulated sugar
- 4 Tbsp. vegetable oil, divided
- 2 thin slices ginger, minced
- 2 cloves garlic, peeled and minced
- 1 scallion, finely chopped
- 1 small onion, peeled and chopped
- 1 medium red bell pepper, seeded and diced
- 1 1⁄2 cups cooked white rice
- 1⁄2 tsp. salt
- Place the chicken in a bowl and add light soy sauce, 2 teaspoons rice wine , and black pepper. Marinate for 20 minutes.
- In a small bowl, combine hoisin sauce, chicken broth, dark soy sauce, 2 tablespoons rice wine , and the sugar. Set aside.
- Heat a wok or medium skillet over medium-high heat until it is nearly smoking and add 2 tablespoons oil. When oil is hot, add half the ginger and garlic and stir-fry for 10 seconds.
- Add chicken. Let sit briefly, then stir-fry chicken for 2 to 3 minutes or until it turns white and is nearly cooked through. Remove chicken and drain in a colander or on paper towels.
- Heat 2 tablespoons oil in the wok or skillet. Add scallions and remaining ginger and garlic. Stir-fry for 10 seconds, then add onion and bell pepper. Stir-fry for about 3 minutes or until vegetables begin to soften.
- Add rice and salt; stir-fry for 2 minutes until rice begins to turn golden brown.
- Add the hoisin sauce mixture and bring to a boil. Stir in cooked chicken. Continue stir-frying for 2 to 3 minutes to mix all the ingredients and until most of the liquid is absorbed. Serve hot.