A Perfect Feast

The Equipment I Used

A Dutch Oven- I like to deep fry my chicken in an enameled cast iron Dutch oven. But you can use any large pot.
A Deep Fry Thermometer- Use this to monitor the temperature of your frying oil.

The Ingredients Needed for Hoisin Chicken and Vegetable Bowls

Cornstarch- You’ll need this to thicken the sauce.
Chicken- Use boneless, skinless chicken breasts. I always use Bell and Evans chicken, because I find it to be the most tender.
Mirin- You can find this in the Asian section of your market.
Rice Vinegar- You can find this in the Asian section or the vinegar section of your market.
Hoisin Sauce- You can find this is in the Asian section of your market.
Oil- Fry the chicken in vegetable, canola, or peanut oil. Do not use olive oil.

How I Made my Chicken and Vegetable Bowls

First, I marinated the chicken in egg white and cornstarch. This tenderizes the chicken.
Next, I deep fried the chicken and drained it.
Then, I stir fried the chicken with a hoisin stir fry sauce.
Finally, I served the chicken over rice with stir fried carrots, pickled cucumbers and radishes, and edamame.

If you like Chinese-inspired flavors, you need to try these delicious Hoisin Chicken and Vegetable Bowls.

Hoisin Chicken and Vegetable Bowls

Tender fried chicken breast strips enveloped in a sweet hoisin sauce. Served with rice, crisp radishes and cucumbers and stir-fried carrots.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine Chinese

Servings

Calories 525 kcal

Equipment

deep frying thermometer

Ingredients

For the Rice:

1 cup long grain white rice
1½ cups water
½ tsp. kosher salt

For Deep-Frying the Chicken:

1 egg white (beaten until foamy)
1 tsp. each cornstarch and kosher salt
1 lb. boneless, skinless chicken breasts, sliced in half inch strips
3 cups vegetable oil

For the Stir Fry:

2 tbsp. vegetable oil (reserved from the deep-frying )
2 tbsp. each sugar and rice vinegar, hoisin, and soy sauce
¼ cup mirin
¼ sliced scallions
1 tbsp. sliced garlic
½ tsp. crushed red pepper flakes
1 tbsp. sliced ginger
1 tbsp. minced garlic
2 tsp. cornstarch mixed with 4 tsp. water
½ cup shelled unsalted peanuts

For the Carrots:

1 tsp. olive oil
2 cups thinly sliced carrots
1 tsp. each soy sauce and sugar

For the Radishes and Cucumbers:

1 cup thinly sliced radishes
1 cup cucumbers, sliced
¼ tsp. kosher salt
1 tbsp. rice wine vinegar
1 tsp. sugar

For the Garnishes:

¼ cup sliced scallions
2 cups shelled and cooked edamame

Instructions

First, make the rice: In a three-quart saucepan, bring the water to a boil. Add the rice and salt and cover and simmer it for 16 minutes. Remove it from the stove and let it sit covered for 10 minutes or until the chicken is done.
Begin by starting the chicken: Beat together the egg white, cornstarch, and salt. Stir in the chicken, cover and refrigerate.
Also, prepare the cucumbers and radishes: Sprinkle each with a quarter teaspoon of kosher salt and let sit ten minutes. Squeeze each dry. Stir in one tablespoon of rice wine vinegar and one teaspoon of sugar to each vegetable.
Also, cook the carrots: In a skillet, heat the oil and cook the carrots with the soy sauce and sugar, on medium heat, for a few minutes, just until they're crisp tender. Cover to keep them warm.
Also, continue the Hoisin Chicken: Heat a Dutch Oven or large pot with an inch and a half of the vegetable oil. Heat the oil to 325 degrees. Mix together the stir fry sauce ingredients in a small bowl and set it aside: mirin, soy sauce, sugar, rice vinegar and hoisin. In four batches, fry the chicken just until it turns white. Drain each batch in a colander set over a bowl. In a large skillet, on medium heat, heat two tablespoons of oil from frying the chicken. Add the ginger, scallion, garlic, and red pepper flakes and stir until everything is combined. Add all the chicken to the pan, along with the stir fry sauce. Bring this mixture to a boil. Stir in the cornstarch mixed with water and stir for thirty seconds. Stir in the peanuts.
To serve: Put some rice in four bowls. Top the rice with some chicken and sauce. Also, add the cucumbers, carrots, edamame and radishes. Sprinkle the bowls with the scallions.

Nutrition

Calories: 525kcal

Keyword Chicken

Tried this recipe?Let us know how it was!

chicken

by Sharon

November 17, 2022

Persimmon Scones with Vanilla Glaze

Persimmon Scones with Vanilla Glaze are one our favorite fall treats. I start these scones by mixing together a sweet vanilla scone dough. Then, I fold in fresh persimmon chunks. Finally, I glaze the scones with a creamy vanilla glaze. We like these scones for …

breads

by Sharon

November 13, 2022

Bourbon Barbecue Short Ribs

Bourbon Barbecue Short Ribs are one of our favorite fall dinners. I start this dinner by braising tender, saucy beef short ribs with a Bourbon Barbecue Sauce. Then, I serve the ribs over creamy grits. We like this dish for several reasons. First of all, …

beef

by Sharon

November 11, 2022

Pepperoni and Mushroom Pizza Lasagna

Pepperoni and Mushroom Pizza Lasagna is one of our favorite fall dinners. I start this lasagna by making a homemade marinara sauce. Then, I layer the sauce with lasagna noodles, ricotta cheese, and mozzarella cheese. Finally, I top the lasagna with mushrooms, pepperoni, and peppers. We like this lasagna for several reasons. First of all, I like that I can make this lasagna early in the day and bake it right before serving. Secondly, I like that I can serve so many people with this lasagna. That makes it great for entertaining. And, lastly, we all love the rich and cheesy layers in this lasagna.

The Equipment I Used

A Baking Dish-You’ll need a 9×11 baking dish to make the lasagna. I like to use ceramic baking pans for my lasagnas.

The Ingredients Needed for Pepperoni and Mushroom Pizza Lasagna

Lasagna noodles- I always use Barilla lasagna noodles.
Tomatoes- You’ll need about 26 ounces of tomato puree to make the marinara sauce. I like to use the boxed Pomi tomatoes because they are less acidic than canned tomatoes.
Tomato Paste- I like to buy the tomato paste in the tube that comes from Italy. Again, it’s much less acidic than canned tomatoes.
Chicken Stock- I always use my homemade chicken stock and store it in the freezer. The recipe is below.
A Cubanelle Pepper- Use this to give your sauce extra flavor.
Ricotta Cheese- If you can find it, I recommend using fresh ricotta cheese.
Mozzarella Cheese- I always use fresh mozzarella cheese.

How I Made my Lasagna

First, I made the sauce. Be sure to cook the onions until they are soft and watch the sauce to make sure it doesn’t burn.
Next, I assembled the lasagna. It’s important to use exactly the amount of sauce called for in each layer. If you use too much sauce your lasagna will be soggy.
Finally, I added the pizza toppings and baked the lasagna.

If you like lasagna and pizza, you need to try this cheesy and delicious Pepperoni and Mushroom Pizza Lasagna.

Pepperoni and Mushroom Pizza Lasagna

A four layered lasagna, filled with tomato sauce, ricotta, mozzarella, and Parmesan cheese. Topped with a pizza topping layer of pepperoni, mushrooms, and bell peppers.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Course

Cuisine Italian

Servings

Calories 580 kcal