Hoisin Chicken Recipe

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This Asian-inspired dish provides a healthy serving of vegetables and makes good use of economical chicken legs and thighs.
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  • 2 pounds chicken legs or thighs
  • 1 tablespoon sherry
  • 1 tablespoon soysauce
  • 3 cloves garlic
  • 2 teaspoons fresh ginger
  • 1/2 cup salted, roasted peanuts
  • 1 cup celery,sliced
  • 1 cup carrots, juliened
  • 1 cup bell pepper, sliced
  • 1 tablespoon canola or vegetable oil
  • 1 cup water
  • 1 teaspoon cornstarch
  • 1 tablespoon vinegar
  • 2 tablespoons hoisin sauce
  • 1 cup uncooked rice
  • 2 cups water
  • 1 teaspoon salt
Container:12 inch skillet for chicken, 2 quart saucepan for rice
30 mins
15 mins
  • Mix together rice, water and salt in a 2 or 3 quart saucepan with a lid. Bring to a boil, reduce the heat to simmer and cook, covered, until liquid is all absorbed.
  • While the rice cooks, cut meat from bones and cut into cubes. Mix together the sherry and soy sauce and marinate the chicken in this mix for 20 to 30 minutes.
  • Press or finely chop 3 garlic cloves. Grate or mince the ginger and add to garlic. Set aside.
  • Prepare the vegetables: 1 stalk celery, thinly sliced; 2 medium carrots julienned (cut into chunks about 2 inches long and then sliced the long way into matchsticks); one bell pepper cut into narrow strips.
  • Prepare the sauce: mix togather 1 cup water, 1 teaspoon cornstarch, 1 tablespoon vinegar, 2 tablespoons hoisin sauce.
  • With all the above mixtures at hand, heat 1 tablespoon vegetable oil in a 12 inch skillet. When the pan is hot add the chicken pieces for about 5 minutes or until just cooked through.
  • Transfer the cooked chicken to a bowl and add the cut up vegetables to the skillet, stirring frequently until they brown a bit but are still crisp. Add the garlic and ginger, stirring to mix well. Add the cooked chicken cubes and stir for 30 seconds, just to mix in. Add the water and cornstarch mix and cook for 2 minutes, stirring constantly.
  • Stir in the peanuts and serve over hot rice.
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