When it comes to dinner on a weeknight, I often have about 10 different ideas in my head at a given time. Should I roast a chicken or make a quick pasta? A tried-and-true recipe like fried rice or go for something I just bookmarked on Pinterest? Vegetarian or an all-out pork fest? Usually my choices are so wildly different, and all over the place, that even I baffle myself.
Cursed with the paradox of choice, I'd sometimes take so long to make a decision about what to cook that I'm too hungry to start cooking. Or the supermarkets are close by the time I finally settle on something to make. So I just end up ordering takeout. (Yes, cookbook authors do resort to takeout semi-regularly. At least this one does.)
Fortunately, a few months ago I started a partnership with Soy Vay® and currently have a pantry stocked full of their sauces, so this weeknight dilemma has been occurring less and less. After I made this Garlic Beef and Asparagus Stir-fry last month, their Hoisin Garlic Sauce and Marinade has been on heavy rotation in my kitchen. I'd use it for stir-frying tofu, noodles, shrimp, and chicken. Especially chicken.
Recently I endured a 2-week long case of the flu and had stocked up on ginger for tea and soup. With some extra ginger on hand, I decided to make a ginger hoisin chicken stir-fry. As with the cooking the garlic beef, the Hoisin Garlic sauce was the only thing I needed for the marinade. (It made the meat very tender, without needing to marinate it in cornstarch.) With some grated ginger, onions, broccoli, and a few extra flavorings for the sauce, this turned out to be another very easy and delicious meal that satisfied the hunger pangs.
The heartiness of the hoisin sauce, combined with the clean, sharp flavor of ginger, was exactly what I was craving.
I wish most decisions could be this easy.
Ginger Hoisin Chicken
- 1 pound boneless, skinless chicken breast or thighs, cut into thin slices
- 1/4 cup Soy Vay Hoisin Garlic Sauce and Marinade
- 3 cups broccoli florets
- 1 tablespoon peanut or vegetable oil
- 1 1/2 tablespoons minced or grated ginger
- 1 medium yellow onion, diced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- In a large bowl, combine the chicken with 2 tablespoons of the Hoisin Garlic sauce. Allow the chicken to marinate for 10 minutes at room temperature.
- Meanwhile, bring a pot of water to boil. Cook the broccoli for 2 minutes, then drain and set aside. (Tip: If you want the broccoli to maintain a bright green hue, add about 1/4 teaspoon baking soda to the boiling water before adding the broccoli.)
- Heat the oil in wok or large skillet over medium-high heat. Add the chicken, spread it evenly around the base of the pan, and allow it to sear on one side untouched for 1 to 2 minutes. Then stir-fry for another 1 minute, until it begins to lose its pink hue on both sides. Add the ginger and onions and cook for another 2 minutes.
- Add the remaining 2 tablespoons of Hoisin Garlic sauce, the soy sauce, rice vinegar, and sesame oil. Stir until everything is well coated. Add the broccoli and give everything one last stir. Transfer to a large plate and serve.
Disclosure: I am a Soy Vay® Ambassador and Soy Vay® products were provided to me by Soy Vay®.