Hoisin Chicken Recipe with Buttery Soy Noodles
Hoisin sauce contains soy beans, ketchup, maple syrup, red chiles, garlic, vinegar, and Chinese five spice. It truly is a chameleon of condiments! and you can make so many different recipes with it. You have hoisin chicken wings, hoisin chicken noodles, hoisin chicken wraps, hoisin chicken drumsticks, hoisin chicken stir fry broccoli and even hoisin chicken and rice.
In this recipe, it’s lightly brushed on thin chicken cutlets, which rest atop silky rice noodles coated in the most addictive sauce of butter and tamari. Adding sesame seeds make for a perfect finish.
History of Hoisin
The word hoisin is Chinese for seafood, but the sauce does not contain any seafood ingredients. Hoisin is a thick fragrant sauce commonly used in Asian cuisine as a glaze for meat, an addition to stir frys, or as a dipping sauce and it’s a dark amber color in appearance and sweet and salty in taste.
Although there are regional variations, hoisin sauce usually includes soy beans, fennel seeds, red chillies, and garlic. Vinegar, Chinese five spice, and sugar are also commonly added.
Hoisin Chicken Cutlets with Buttery Soy Noodles & Bok Choy
- 1 oz scallions
- 1 ⁄2 lb baby bok choy
- 2 boneless skinless chicken breasts
- 1 ⁄2 oz toasted sesame oil
- 7 oz stir-fry rice noodles use 2⁄3
- 1 oz tamari in fish-shaped pods
- 2 oz hoisin sauce
- 1 Tbsp sesame seeds
- kosher salt & ground pepper
- 1 Tbsp butter
- neutral oil such as vegetable
- Prep ingredients: Bring a large pot of salted water to a boil. Trim ends from scallions and thinly slice on an angle; reserve 2 tablespoons scallion greens in a small bowl for step 6. Cut bok choy lengthwise into 1-inch wedges, and rinse well to remove any grit.
- Pound chicken: Pat chicken dry, and using a meat mallet or heavy skillet, pound to an even ½-inch thickness. Rub with 1 teaspoon sesame oil and season with ¼ teaspoon each salt and pepper. Let sit until step 5.
- Blanch bok choy: Add bok choy to boiling water and cook until wilted, 1–2 minutes. Using a slotted spoon, transfer to a colander to drain. Shake out excess water from bok choy. Return water in pot to a boil.
- Cook noodles: Add ⅔ of the noodles to pot (save rest for your own use). Cook, stirring, until tender, 6–7 minutes. Reserve ¼ cup cooking water, then drain and rinse noodles with lukewarm water; return to pot. Add tamari, 1 tablespoon butter, ½ teaspoon sesame oil, and scallion whites. Stir in 2 tablespoons cooking water. Remove from heat, and cover to keep warm.
- Cook chicken: Meanwhile, heat 1 tablespoon oil in a medium skillet over medium-high until shimmering. Add bok choy and cook, turning once or twice, until browned in spots, 2–3 minutes. Transfer to a platter; cover to keep warm. Add 1 tablespoon oil to skillet. Add chicken and cook, turning once, until lightly browned and nearly cooked through, 2–3 minutes per side.
- Finish & serve: Mix hoisin with ½ teaspoon sesame oil and remaining noodle cooking water and add to skillet. Cook on low, turning chicken until glazed with sauce, about 2 minutes. Serve noodles with chicken and bok choy. Drizzle hoisin sauce over chicken. Sprinkle all with sesame seeds and reserved scallion greens. Enjoy!
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