Ingredients
For the stir-fry sauce:
- 2 tablespoons hoisin sauce
- 2 tablespoons unseasoned rice vinegar (Japanese)
- 4 teaspoons soy sauce
- 1 tablespoon sesame oil
For the stir-fry:
- 2 tablespoons olive oil (or neutral oil of choice)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and grated
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 200 g broccoli florets or broccolini, cut in half at a diagonal
- 2-3 tablespoons water
- 100 g snow peas
- 2 chicken breast halves, cut into thin strips (350 - 400 g)
- 6 green onions, white and light green parts only, thinly sliced (reserve darker green parts for garnish)
Instructions
- In a small bowl, whisk together the hoisin sauce, rice vinegar, soy sauce, and sesame oil. Set aside.
- Heat oil in a large nonstick skillet or wok over medium heat. Add garlic, ginger, and red pepper flakes. Cook until fragrant, about 1 minute.
- Add the broccolini and stir-fry for 1 minute. Add a splash of water and stir until it evaporates to help steam the broccolini.
- Add the chicken and cook for 2 minutes. Then add snow peas and continue cooking until the chicken is fully cooked.
- Pour in the sauce and toss everything together to coat well. Top with sliced green onions and serve hot over cooked rice or noodles. Enjoy!
Nutrition
Notes
- Feel free to double the sauce ingredients if you prefer a saucier chicken stir-fry.
- To make a vegetarian version of this chicken stir-fry, simply swap the chicken for firm tofu or tempeh. Cube and pan-fry the tofu until golden on all sides before adding it to the stir-fry. Adding mushrooms (such as shiitake, cremini, or oyster mushroom) is also a great way to boost umami flavour and texture.