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hoisin chicken stir fry with snap peas and water chestnuts in a wide horizontal shot, deep mahogany glaze, served in a dark ceramic bowl over rice, garnished with sesame seeds, on a moody dark table, natural light, shallow depth of field, landscape orientation

Hoisin Chicken Stir Fry

The sauce on the chicken is deep, sweet and savory hoisin that goes perfectly with snap peas and water chestnuts to provide satisfying crunches in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs cubed
  • 1/4 cup hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger grated
  • 1 tsp cornstarch
  • 2 tbsp vegetable oil
  • 3 cloves garlic minced
  • 1 cup snap peas
  • 1 can water chestnuts drained and sliced

Method
 

  1. Stir the hoisin, soy sauce, rice vinegar, ginger, and cornstarch together in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until browned and cooked through, about 6 minutes. Remove.
  3. Add the remaining oil, snap peas, and water chestnuts and stir-fry 3 minutes.
  4. Add the garlic and cook 30 seconds until fragrant.
  5. Return the chicken, pour in the sauce, and toss until glossy and thick, about 2 minutes.
  6. Serve over rice.

Notes

Water chestnuts add great crunch, but a handful of sliced celery works in a pinch.