Chef John Folse's Chicken in Hoisn Sauce - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Chicken in Hoisn Sauce

Chicken in Hoisin Sauce

PREP TIME:1 Hour

SERVES: 4

COMMENT:  One thing about Chinese cooking the ingredients and flavor are so similar to my beloved Cajun. Oh, don’t for a minute think that this is a strange statement! The Chinese and the Cajuns both love seafood, shellfish, chicken, pork, fresh vegetables, spice, and hot sauce. Our kitchens really do have much similarity.  This is one such recipe.

INGREDIENTS:

3 chicken Breasts, sliced lengthwise into strips

 2 tbsps soy sauce 

2 tbsps dry Sherry 

1 tbsps cornstarch

 2   tbsps vegetable oil

 4 scallions, green and white parts, sliced diagonally

 1 tbsp fresh ginger, peeled and minced

 2 cloves garlic, sliced

 1 medium green bell pepper, seeded and julienned

 

1 medium red bell pepper, seeded and julienned

 1 medium yellow bell pepper, seeded and julienned

 ¼ cup hoisin sauce

 ¼ cup dry sherry

Pinch salt

 2 tsps freshly ground black pepper

 1/8 tsp crushed red pepper flakes

 2 tbsps water

 1 T. Sesame oil

 

METHOD:

In a mixing bowl, combine the soy sauce, sherry and cornstarch.  Add the chicken and toss until coated.  Let stand for at least 10 minutes.  In a wok or sauté pan, heat the vegetable oil over high heat until just smoking.  Add the scallions and ginger, and stir-fry for about 30 seconds.  Add the chicken, reserving any remaining marinade, and stir-fry for about 5 minutes, until the chicken is just done.  Add the green, red and yellow peppers and stir-fry for another minute.  Add the hoisin sauce, sherry, salt, and black pepper, and combine.  Add water to the marinade remaining in the bowl and add to the wok. Toss to blend well and simmer until slightly thickened.  Remove from the heat, drizzle with the sesame oil, and serve immediately over fried rice.

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