Description
A quick and flavorful stir-fry featuring boneless, skinless chicken thighs, vegetables, and a delicious hoisin sauce.
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs (cut into small 1-inch pieces)
- to taste salt and pepper
- 1 tablespoon cornstarch
- 1 1/2 tablespoons vegetable oil (or other neutral oil)
- 1 small sweet onion (cut into 1-inch pieces)
- 4 cloves garlic (minced)
- 2 tablespoons rice vinegar
- 1/4 cup Hoisin sauce
- 1/3 cup water
- 1 1/2 teaspoons chili garlic sauce
- 4 scallions (diced)
- 3/4 cup unsalted roasted cashews
- for serving cooked white rice
Instructions
- In a medium bowl, season the chicken with salt and pepper then toss with the cornstarch until the chicken is coated.
- In a large nonstick pan, heat the oil over medium-high heat. Once shimmering, add the chicken and leave undisturbed for 1 minute to develop a crust. Then sauté, tossing often, until browned and cooked, about 8 minutes.
- Add the onion, cook for 2 to 3 minutes until soft and translucent, stirring frequently. Add garlic and cook for 15 seconds until fragrant. Add the rice vinegar and deglaze the pan, scraping up any brown bits, about 1 minute.
- Reduce heat to medium-low. Add the hoisin, water, and chili garlic sauce. Cook, tossing to combine and warm through, about 1 more minute.
- Remove from heat and stir in the scallions and cashews. Taste, season with a little more salt and pepper, if necessary. Serve over cooked, hot white rice and enjoy!
Notes
- This dish can be customized with your favorite vegetables.
- Adjust the spice level by varying the amount of chili garlic sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg